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

FAQs

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.

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.

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.

If it seems a little runny still, don't give up. Put it back in the fridge for another day or so and it should be just fine. Here is the top of my clotted cream after 48 hours of refrigeration using ultra-pasteurized heavy cream and following the same dehydrating instructions listed in the recipe card below.

If you're unsure, give it a sniff: if it smells sour, it has likely expired and it's best to throw it out.

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 ...

Clotted cream is simply full-fat cream that's been heated low and slow for many hours and then cooled slowly so the cream rises to the surface and forms "clots." This thickened cream is scooped off the top and into a jar or small container.

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.

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.

What is another name for clotted cream? ›

Clotted cream (Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.

Also known as Devonshire cream—and Devon or Cornish cream, after the two counties in southwestern England it is believed to have originated in—clotted cream is slowly thickened cream that is neither airy (like whipped cream) nor sweet.

Clotted cream originated in southwest England and has become a traditional British topping for baked goods at afternoon teas. Depending on which county the product was made in, it's also sometimes called Devonshire/Devon cream or Cornish cream.

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.

Good clotted cream is so thick that you can slice it like butter. It has a thin, pale yellow crust, and a lightly caramelised, milky taste.

The consistency of clotted cream should not change at all when it is put in the fridge. The only time the consistency changes is if you put it in something really hot, when it melts, or when you freeze it.

If the mixture is too wet, sprinkle a little flour onto the surface so that the dough can be moved around more easily. Using your hands, pat the dough out into a rough square and then fold it over once on itself. This fold gives the traditional mark in the middle of the scone.