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

FAQs

Can you heat clotted cream? ›

It's meant to be eaten cold, or at least room temperature. It's definitely not meant to be eaten warm. If you don't want to eat it stone cold, take the amount you plan on using out of the fridge a couple of hours before you want to eat it.

A Worthwhile Substitute

Crème fraîche is a cultured cream similar to sour cream, but it's thicker, richer, and much less tangy. Look for one with a high fat content to get the closest thing to clotted cream in both texture and flavor.

With its ultra-thick consistency, clotted cream can even be mistaken for butter. But butter is churned, rather than separated, and while clotted cream may be closer to butter in terms of fat content, its flavour is more milky than buttery.

So to answer your question, you probably won't get exactly what you want. The fresh cream you add will likely whip, and the clotted cream is thick enough that you might not have the stability issues I had, but it definitely won't be a regular whipped cream. I would be careful whipping it at all, however.

While you're unlikely to find authentic clotted cream in America, you can still purchase it online and at some major U.S. grocery stores. Just keep in mind that what you're buying is the FDA-approved, pasteurized version of clotted cream.

Clotted cream is too heavy for coffee, but single and double cream can be used. To float double cream on top add some sugar to the coffee and lightly whip the cream first.

If clotted cream is unavailable for tea scones, is there any acceptable alternative that can be fabricated at home from regular groceries? The next best thing would be any other thick cream. Get some double cream (heavy cream to Americans) and whip it until stiff, and you'll have about the right consistency.

Also known as Devonshire cream, clotted cream is a thick cream that originated in the Southwest of England.

While often compared to cream cheese, ricotta cheese, crème fraiche, or clotted cream, mascarpone is far sweeter and less tangy than any of them.

What do the British call clotted cream? ›

It is also called Devonshire, Devon clotted cream, or Cornish clotted cream, depending on where it was made. The dish is traditionally made with full-fat unpasteurized cow's milk, although many recipes today feature heavy cream.

Clotted cream has a unique taste, often described as being similar to a high-quality unsalted butter. It can also have nutty notes from the milk's long cooking time. When it comes to texture, clotted cream could be compared to softened cream cheese, with the richness falling somewhere between butter and whipped cream.

Following a 1987 ruling from the Food and Drug Administration, the interstate sale of raw milk was banned in the U.S. According to the Centers for Disease Control and Prevention, raw milk can contain harmful bacteria and germs, which can be especially risky for certain individuals like those who are pregnant or elderly ...

While both are made with heavy cream, they are quite different. Créme frâiche is made by adding buttermilk, whereas clotted cream has nothing added to it. Créme frâiche develops by sitting at room temperature, while clotted cream needs to be baked. Créme frâiche is a “soured cream” that has a tang.

Clotted cream has the richness of butter but the creaminess of whipped cream. As my colleague Anya put it, "it's everything you love about whipped cream, but better because it's thick." It's thick enough to sit on top of a scone rather than sink in; in that way, it creates the perfect bed for a layer of jam.

How to Use Clotted Cream. Clotted cream is most often served on scones with jam. You can also dollop it onto crumpets and toast or pair it with fresh berries.

Depending on where you're having cream tea, the clotted cream is either spread on the scone and then topped with jam (Devon), or jam is spread on the scone first then topped with clotted cream (Cornwall). You can also use clotted cream as a topping as you would whipped cream.

Zelma's top tip: If the clotted cream is too thick (although it will soften when brought out of the fridge for ten minutes before using), you can stir through a little whey to loosen.

Clotted cream is traditionally used as a spread for scones and Devonshire splits where it is usually paired with jam, but you can use it alone on fruit.