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Traditional Clotted Cream
A rich, thick, and luxurious cream, traditionally made in Devon and Cornwall, essential for a classic cream tea served with scones and jam.
๐ง ์ฌ๋ฃ
- 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.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
โฑ๏ธ 5 minutes - 2
Preheat your oven to a very low temperature. The ideal temperature is around 75-85ยฐC (165-185ยฐF). 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor 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.
- โEnsure your cream has a high fat content, ideally 55% or more. Lower fat content will result in less clotted cream.
- โClotted cream is an indispensable component of a traditional British cream tea, served alongside scones, jam, and sometimes fresh fruit.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.