Homemade Clotted Cream Recipe | Sous Vide Clotted Cream (2024)

FAQs

Why is my homemade clotted cream runny? ›

Did you transfer more whey than you realized when scooping the clots of cream into a bowl? I find that my clotted cream is too runny when I use ultra pasteurized cream, don't let it chill long enough or transfer too much whey when scooping out the clots of cream.

Clotted cream was initially invented as another way to make butter, and trying to whip it will likely turn to butter more quickly than regular cream.

To be considered authentic clotted cream, it must typically be produced exclusively in either Devon or Cornwall. Its exclusivity extends beyond England, however, as clotted cream is technically illegal in America.

If you're unsure, give it a sniff: if it smells sour, it has likely expired and it's best to throw it out.

Add powdered sugar: Mix in a tablespoon of powdered sugar to help stabilize the whipped cream. Add gelatin: Sprinkle a teaspoon of unflavored gelatin over 1 tablespoon of cold water and let it sit for a few minutes. Heat the mixture in the microwave for 10-15 seconds, or until the gelatin is completely dissolved.

To be true clotted cream it has to have a minimum fat content of 55%, although most of the clotted cream made in England leans towards a rich 64%. As you can probably tell from these numbers it is not the healthiest thing in the world. In the U.S, clotted cream would be classed as butter due to its high fat content.

If it seems a little runny still, don't give up. Put it back in the fridge for another day or so and it should be just fine. Here is the top of my clotted cream after 48 hours of refrigeration using ultra-pasteurized heavy cream and following the same dehydrating instructions listed in the recipe card below.

Crème fraîche can be used as a clotted cream substitute as a topping for fruit and baked goods as it has a similar thickness and creaminess to that of clotted cream. But considering crème fraîche's more tangy, sour flavour, it will be a better fit for some recipes than others.

Depending on which county the product was made in, it's also sometimes called Devonshire/Devon cream or Cornish cream. To make clotted cream, full-fat milk is indirectly heated in a shallow pan for several hours until the cream rises to the top.

Is mascarpone like clotted cream? ›

Both Mascarpone and Clotted cream are made with cream, both have the SAME fat content and both are made by heating the cream. Mascarpone is curdled and sweetened, clotted cream is not. Creme Fraiche is more closely related to sour cream and is made the same way.

ALDI Ultimate English Clotted Cream Delivery or Pickup Near Me | Instacart.

Fortunately, you can easily make a substitute at home. Of course, it doesn't perfectly replicate the flavors of the original, but it's still delicious! All you need is three beautifully fatty ingredients: butter, sour cream, and cream cheese. You should definitely opt for the highest quality ingredients you can afford.

When it comes to Devonshire cream, however, they are actually the same thing. Devonshire cream simply refers to clotted cream that is made in Devon, and clotted cream made in Cornwall may also be referred to as Cornish cream.

Clotted cream (Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.

Re: question about clotted cream

I would say that the consistency should be about the same as room temperature butter in a cool room, but with a granular crust on top. Or, something like the consistency of Italian ice cream (but again, with the granular crust on top).

If you haven't had it, it's kind of like a mix between whipped cream and whipped butter, but with a deeper flavor. It's thick, it's creamy, and it's absolutely dreamy on scones warm from the oven. Clotted cream and scones have always been my favorite part of afternoon tea.

If the mixture is too wet, sprinkle a little flour onto the surface so that the dough can be moved around more easily. Using your hands, pat the dough out into a rough square and then fold it over once on itself. This fold gives the traditional mark in the middle of the scone.