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

FAQs

Can I 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.

While states are able to make some of their own rules regarding raw and unpasteurized dairy, the distribution of such products is banned by the FDA, so you'll have a hard time finding clotted cream in any U.S. grocery store. Therefore, usually, the best way to get your hands on some is to make it yourself.

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.

So if you're unable to find clotted cream, don't feel like making your own, or want to try something different, whipped cream, mascarpone cheese, and coconut cream are all fine substitutes. Each of these options provides a creamy texture and can be enjoyed with scones and desserts.

We don't have a true clotted cream in the U.S. Pasteurization was required in 1924 thus ending the clotted cream industry. Creme Fraiche is probably the closest we have but not that close.

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 ...

In the U.S, clotted cream would be classed as butter due to its high fat content. Clotted cream is an essential part of a cream tea and is a huge hit with tourists in Devon and Cornwall.

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.

Cream (single, whipping, double, even clotted) in hot chocolate, yes by all means, and also sometimes in hot coffee.

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.

Crème fraîche has a sour flavour, giving it a distinctive taste that is very different from that of clotted cream, which has a nutty flavour from being heated and a buttery richness. It can help to bring additional creaminess to a dish, such as our Chicken, Leek & Potato Pie.

Mascarpone, with a fat content of between 45-55%, is the only dairy product that comes close to the luxurious texture of clotted cream. It is a cheese, rather than a cream, but the flavours are not too dissimilar.

2. Clotted cream: English-style clotted cream will also work as a proxy in many recipes that call for mascarpone: While not considered a cheese, clotted cream does carry some of the same flavor notes as mascarpone (namely a mellow, cooked milk taste) as well as a high-fat content.

You might have to search for this because many stores only sell ultra-pasteurized. I found mine at Trader Joes, Meijer and Whole Foods, so it is out there, just look carefully in the chill cabinet, trust me it is worth it.

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.

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.

"For clotted cream, simpler is better. The traditional way of serving it with an English scone and a beautifully made fruit-based jam is extremely hard to beat." Another popular way to use clotted cream? Spoon dollops over fresh berries.

This is an easy one, because the fat content of heavy cream is so high that you can heat it, boil it, and even reduce it to your heart's content. It won't break, or separate. But do be aware that high acid additions — like citrus, wine, or tomatoes for example — might curdle it a bit.