Clotted cream is a silky, rich, yellow cream with a distinctive crust on the surface and a sweetish taste. While some cream may be poured or spooned on, clotted cream can only ever be spread or dolloped in blobs and globs that leave sticky trails everywhere. If it’s not thick enough to see your teeth marks after tucking into it, it’s just not proper clotted cream.
There’s much debate as to whether clotted cream originated in Cornwall or Devon, and the right order between jam and cream on your scones, but wherever it’s from and however you like it, it all goes down the same. Slabs of thick, creamy, delicious smoothness.
Normally served with scones, clotted cream can really be used wherever you’d normally use double thick cream: with strawberries, Christmas cake or mince pies, French toast or pancakes, fruit tart, or just straight off the teaspoon.
It’s the ultimate decadence. Nothing else on earth tastes as smooth, dense and creamy as this.
How to Make Clotted Cream at Home
- 3 cups double thick cream not ultra-pasteurised
- Pre-heat the oven to 175 °C
- Pour the cream into a ceramic baking dish (28cm x 16cm)
- Bake for 8 hours or until the top forms a pale yellow skin and the cream is slightly thickened
- Cool and cover with plastic wrap or tin foil
- Set in the refrigerator overnight to set
- Gently scrape off the yellow top before serving – it’s also edible but not as creamy as the clotted cream that lies beneath