Traditional Clotted Cream

Name: Traditional Clotted Cream
Prep time: PT10 minutes
Cook time: PT10-12 hours
Total time: PT12-14 hours (plus chilling time)
Yield: 20
Cuisine: United Kingdom
Ingredients: 1 L Heavy cream or double cream (Ideally unpasteurized for best results. Look for cream with at least 55% fat content. If using pasteurized cream, it may take longer to form a thick layer.)

A rich, thick, and luxurious cream, traditionally made in Devon and Cornwall, essential for a classic cream tea served with scones and jam.

準備時間10 minutes

調理時間10-12 hours

合計時間12-14 hours (plus chilling time)

分量20

難易度Easy

2件の編集· Feb 8

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Traditional Clotted Cream - United Kingdom traditional dish

🧂 材料

1 L Heavy cream or double cream(Ideally unpasteurized for best results. Look for cream with at least 55% fat content. If using pasteurized cream, it may take longer to form a thick layer.)

👨‍🍳 作り方

1
Pour the heavy cream into a wide, shallow ovenproof dish or pan. A wider surface area allows for more even heating and cream separation. Ensure the dish is large enough to hold the cream without it reaching the rim.
⏱️ 5 minutes
2
Preheat your oven to a very low temperature. The ideal temperature is around 75-85°C (165-185°F). Place the dish of cream into the preheated oven. Leave it undisturbed overnight, or for at least 10-12 hours. The cream should not bubble or boil; it needs to warm very gently.
⏱️ 10-12 hours
3
After the long, slow heating period, carefully remove the dish from the oven. The cream will appear slightly thickened and may have a golden skin on top. Let it cool completely at room temperature, then cover the dish and refrigerate for at least 6-8 hours, or preferably overnight. This chilling period is crucial for the cream to fully 'clot' and solidify.
⏱️ 6-8 hours (minimum chilling)
4
Once thoroughly chilled and solidified, you will see a thick, yellow layer of clotted cream on the surface. Gently skim this thick layer off the top using a spoon or spatula. Be careful not to scoop up too much of the thinner liquid (whey) underneath. The clotted cream is now ready to serve.

調理履歴を記録する

💡 プロのコツ

✓For the most authentic and richest clotted cream, use unpasteurized cream from a local dairy if possible. This is a traditional specialty of Devon and Cornwall.
✓Ensure your cream has a high fat content, ideally 55% or more. Lower fat content will result in less clotted cream.
✓Clotted cream is an indispensable component of a traditional British cream tea, served alongside scones, jam, and sometimes fresh fruit.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

If using pasteurized cream, you may need to increase the heating time slightly or use a slightly higher temperature (while still avoiding boiling) to achieve a good separation.
Some recipes suggest using a bain-marie (water bath) for even gentler heating, though this is not strictly traditional.