The original recipe has many alternative methods for making clotted cream. This is by far the easiest and quickest method.
Ingredients #
- 3 cups (710 ml) heavy cream
- 2 tbsp unsalted butter
Instructions #
Reduce the cream: Put the cream and butter into a medium sized heavy bottomed pan and heat to a gentle boil, stirring often so the cream does not scorch. Gently boil the cream, stirring often, until it is reduced by at least 1/3. This may take up to 30 minutes, depending on your pan, and the heat of your burner.
Cool and set: As the cream cooks down it will thicken, almost like a custard, and will coat the back of a spoon. Pour the cream into a shallow baking pan to cool. Put it in the refrigerator for several hours or overnight.
Serve: Allow the clotted cream for warm up for 30 minutes. Use a soft spatula to scrape the cream into a serving dish.
Notes #
Storage: Store in a lidded glass or ceramic dish in the refrigerator for up to 10 days.
Tips:
- Less is better. We took it too far the first time: our reduced cream could be scraped with a spatula to reveal the bottom of the saucepan for a second. In future we’ll take it off the heat a little sooner while is still more liquid than custard. That way, the set (refrigerated) cream will be softer and easier to spread.
- Heavy pan. We use an All-Clad stock pot because they’re so good at distributing heat evenly. It’s really easy to scorch the cream in a thin or lightweight pan.
Recipe URL: https://bitsby.me/recipes/clotted-cream/