Homemade Clotted Cream Recipes

Steps:

• Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

Steps:

• Preheat oven to 175 to 180 degrees F (80 degrees C).
• Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
• Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
• Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
• Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.

Steps:

• Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

Steps:

• Heat the cream in a heavy sauté pan and gently on the lowest heat for 5-6 hours, by which time it will have a rich, deep-yellow, wrinkled crust (use a diffuser mat if necessary). The cream must not boil or simmer.
• Let the cream cool overnight, but preferably not in a fridge (I leave it in a cold pantry).
• Next day, lift off the crust, or "clout" as my Cornish son-in-law calls it. Spoon the cream into sterilized glass jars, cover, and store in the fridge. The clotted cream is on top; thick cream left over when the clotted cream is removed can be used as heavy cream and it keeps for ages-several weeks at least.
• If your stove doesn't go low enough, then put the cream into an earthenware bowl, set it in a bain-marie, and proceed as above.

Steps:

• Pour the cream or milk into a wide double saucepan or bowl and place over some hot water on your cooker.
• Leave the water to simmer for 2-3 hours.
• When the cream or milk has developed a thick bubbly layer on top, remove from the stove and cool in a cool place first and then in the fridge for several hours.
• Once the cream has cooled through, carefully lift off the top layer and place in a different container. It should make approx. 150 g. of delicious clotted cream for you to enjoy!

Steps:

• In a mixing bowl fitted with a whisk, whip the heavy cream until soft peaks, add the remaining ingredients and whip until evenly combined.
• Serve lemon clotted cream with fresh baked scones, assorted jam (strawberry), and fresh berries for a delightful morning or afternoon tea, British style.

Steps:

• Fold vanilla into sour cream. Beat heavy cream until stiff peaks form the fold in the sugar. Fold this mixture into the sour cream/vanilla mixture.