CLOTTED CREAM
Make and share this Clotted Cream recipe from Food.com.
Provided by rsarahl
Categories Sauces
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Fill a deep, wide-mouthed bowl with the cream and the milk.
- Leave the mixture in the refrigerator for several hours (preferably overnight).
- Heat the oven to 180 degrees F.
- Boil several cups of water and pour it into a pan large enough to accomodate the bowl of milk.
- Place the pan into the pre-heated oven.
- Set the bowl of milk into the pan of water in the oven and leave until the top of the milk is crusted with a nubbly yellowish-cream surface.
- (This will take at least 1 1/2 hours, but it is prudent to allow longer since this process varies depending on the fat content of the milk and cream).
- Once the surface is nicely crusted, remove the bowl from the pan and cool it rapidly in a bowl of ice water.
- Place the cooled bowl in the refrigerator until very cold.
- Remove the crust from the cream with a skimmer or a large slotted spoon and put it into another bowl with a bit of the creamy liquid underneath; as the clotted cream firms up you will need to stir in the liquid to achieve a nice consistency.
- Put the milk bowl back into the pan of water in the oven for a second crust to form, and add that in its turn to the first one.
- Note: The left over milk is great to make rice pudding, or can be used in baking.
Nutrition Facts : Calories 260.6, Fat 22.8, SaturatedFat 13.9, Cholesterol 81, Sodium 83, Carbohydrate 8.7, Sugar 8.6, Protein 6.2
CLOTTED CREAM
Make and share this Clotted Cream recipe from Food.com.
Provided by kymgerberich
Categories European
Time 8m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In the bowl of an electric mixer, beat the cream and lemon juice on medium speed until it begins to thicken, approximately 3-4 minutes. Do not scrape the sides of the bowl while mixing.
- Turn the mixer to high and beat another bew minutes. You wil have a curd-like cream on top and thick cream underneath. Mix together gently. It will have the consistency of pudding before it is set.
- Serve cold with ripe berries or where ever your imagination takes you.
Nutrition Facts : Calories 824.5, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 90.6, Carbohydrate 7.7, Fiber 0.1, Sugar 0.7, Protein 4.9
CHEF JOHN'S CLOTTED CREAM
While the name doesn't exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don't think I've tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 20h5m
Yield 8
Number Of Ingredients 1
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.
Nutrition Facts : Calories 410.6 calories, Carbohydrate 3.3 g, Cholesterol 163 mg, Fat 44 g, Protein 2.4 g, SaturatedFat 27.4 g, Sodium 45.2 mg, Sugar 0.1 g
STRAWBERRIES FILLED WITH "CLOTTED" CREAM
Provided by Bobby Flay | Bio & Top Recipes
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the mascarpone, heavy cream, sugar, vanilla extract and vanilla seeds in the bowl of a stand mixer and whip until soft peaks form. Using a rubber spatula, scrape the mixture into a pastry bag fitted with a star tip.
- Stand the strawberries upright on a platter. If the bottoms are too wobbly to stand, slice off the green stems. With a small sharp knife, cut an "X" in each strawberry, cutting almost to the bottom. (The cut should be such that the strawberry will open up but not fall apart.) With your fingertips, gently spread each strawberry apart to make "petals."
- With a spoon, carefully fill each strawberry with a dollop of cream. Serve immediately.
CLOTTED CREAM
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.
CLOTTED CREAM
Clotted cream can be spread on bread or spooned atop fresh fruit or desserts. The traditional English "cream tea" consists of clotted cream and jam served with scones and tea
Provided by cirre05
Time 1h15m
Yield Serves 5
Number Of Ingredients 0
Steps:
- 2 cups heavy cream
- Cook cream in top of double boiler over simmering water until reduced by about half. It should be the consistency of butter, with a golden "crust" on the top.
- Transfer, including crust, to bowl. Cover and let stand 2 hours, then refrigerate at least 12 hours.
- Stir crust into cream before serving. Keep unused portions refrigerated, tightly covered, for up to 4 days.
- Makes about 1 cup.
CLOTTED CREAM
Provided by Darina Allen
Categories Milk/Cream Dairy
Yield Makes about 1 1/4 cups
Number Of Ingredients 1
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.
SLOW COOKER CLOTTED CREAM FUDGE
Dig out your slow cooker to make some moreish clotted cream fudge. It's easy to make, and makes a great gift for family and friends - just put in little bags and tie with ribbon
Provided by Anna Glover
Time 5h15m
Yield Makes 16 squares
Number Of Ingredients 5
Steps:
- Put the caster sugar, golden syrup, clotted cream, vanilla and a pinch of sea salt flakes in a slow cooker. Stir until well-mixed and smooth. Cook on high for 4-5 hrs, stirring every 30 mins, or until it's a golden caramel colour and looks glossy. If your slow cooker works with the lid off, cook uncovered to speed up cooking. It will take about 5 hrs if using a multi-function cooker with a locked lid that requires you to keep opening and stirring it.
- Oil a 20cm baking tin and line with baking parchment. Remove the bowl of the slow cooker carefully and set on a heatproof mat or chopping board. Mix with a wooden spoon or spatula vigorously for 10-15 mins to cool the fudge and to break up any large sugar crystals. The fudge will thicken as it cools and start to look matte. Tip into the tin and use a spatula to smooth the surface. Sprinkle with a little more salt and chill until set, about 1 hr. Cut into chunks. Will keep for five days in an airtight container.
Nutrition Facts : Calories 169 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 24 grams sugar, Protein 0.2 grams protein, Sodium 0.1 milligram of sodium
CLOTTED CREAM
Living in Germany I do miss the odd cream tea, so if you feel the same you'll love this recipe. Not quite as good as the original, but it does come jolly close!
Provided by potnoodles
Time 3h
Yield Makes Jar
Number Of Ingredients 0
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!
HOMEMADE LEMON CLOTTED CREAM
Serve this luscious lemon clotted cream with fresh baked scones, an assortment of jam (strawberry!), and fresh berries for a delightful British style tea. See my strawberry jam recipe #388115 and strawberries and cream scones recipe #428672. This homemade lemon clotted cream was recommended by British author and lifestyle expert Maureen Petrosky in the April 2011 article by People Magazine, featuring "A Royal Wedding". I hope you enjoy!
Provided by BecR2400
Categories Breakfast
Time 15m
Yield 1 cup
Number Of Ingredients 5
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.
Nutrition Facts : Calories 917, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 91, Carbohydrate 30.6, Sugar 23.7, Protein 4.9
EASY CLOTTED CREAM
A tasty alternative to the real thing. Heavy cream is lightly sweetened, whipped until stiff, and mixed with a little sour cream for flavor. Serve with scones or fruit.
Provided by Hunter StClaire
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 2.2 g, Cholesterol 45 mg, Fat 13 g, Protein 0.9 g, SaturatedFat 8.1 g, Sodium 16.4 mg, Sugar 1 g
CORNISH/ CLOTTED CREAM
After living in the UK and rightfully becoming a scone, jam and clotted cream addict... I had to learn how to make Cornish cream at home. How hard could it be? Well... harder than you would think, for all the wrong reasons. It seems that finding the right cream is the real challenge. The best Cornish cream is made from fresh, unpasteurized, cream. In our ultra-pasteurized world, it is next to impossible to find unless you have a diary farmer tucked into your list of bff's. To further complicate things, I now live in the Netherlands. One would think that with all of the cows here (happiest cows on earth) it would be easier. No, no no no. Think again. So, I have modified, and tweeked a bit here and there to create clotted cream that is still a little piece of heaven on earth. That being said, if you can get your hands on unpasteurized cream to make this recipe, by all means use it! Also consider smuggling me some :)
Provided by Tantric1
Categories Breakfast
Time 12h5m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 2
Steps:
- Pour cream into a oven proof pan, 8x8 preferably corning wear or other earthen pan. Minimally leave 2 inches from the top once poured inches Heat oven to 80 degrees Celsius. Cover pan with aluminium foil and place in oven for 10-12 hours.
- The idea is for the milkfat to rise to the top and the whey will be left underneath. Carefully remove the pan to keep it even and not bust through the top layer of butter fat.
- Let cool on stovetop for about 30 minutes and then refrigerate for 8 hours.
- Take out of fridge and skim clotted cream off the top with a slotted spoon to drain any of the milk that may get on spoon, let it drip off. Place clotted cream in a sealed container, will stay good for 3-4 days.
Nutrition Facts : Calories 547.4, Fat 58.7, SaturatedFat 36.5, Cholesterol 217.4, Sodium 60.3, Carbohydrate 4.4, Sugar 0.2, Protein 3.2
CLASSIC SCONES WITH JAM & CLOTTED CREAM
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Snack, Treat
Time 15m
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
- Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
- Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
- Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
- Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.
Nutrition Facts : Calories 268 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
MOCK CLOTTED CREAM
I've been using this one since found online a few years back. Nothing can replace true clotted cream but still, this is a very good substitute.
Provided by Julie Bs Hive
Categories Low Protein
Time 10m
Yield 1 cup
Number Of Ingredients 4
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.
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HOMEMADE CLOTTED CREAM - I AM A FOOD BLOG
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5/5 (3)Total Time 18 hrsCategory SauceCalories 89 per serving
- Heat your oven to 170°F. Pour the cream into a deep casserole dish that has a cover that can go into the oven. You’re aiming for a deep dish so that the cream is about 2 to 2.5 inches deep when poured in. I used a casserole dish with a glass cover, kind of like an old school pyrex type thing. Cover the dish and place in the 170°F oven for 10 to 12 hours, or overnight, which is what I did.
- The next day (or 10 to 12 hours later), remove the casserole from the oven and let cool to room temperature before placing in the fridge for a minimum of 8 hours, or overnight.
- Skim off the top, slightly golden, thickened layer. This is your clotted cream! There will be another layer under the slightly yellow layer that is creamy and thick like sour cream – this is clotted as well, but with a bit more moisture in it. Skim that off as well. Use as is, both the thickened creams are considered clotted. Some people mix the two and some people just use the top layer. Or, you could use a stand or hand mixer/a spoon and mix up the the two kinds of cream until thick, but this is not traditional at all. Serve chilled and enjoy! I love it on scones, toast (SO GOOD), cake, basically anything or everything!
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