Best 13 Clotted Cream Recipes

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**Discover the Delightful World of Clotted Cream: A Culinary Journey Through Recipes and History**

Embark on a delectable adventure into the realm of clotted cream, a culinary treasure rooted in the rich traditions of Devon and Cornwall. This thick, velvety cream, boasting a luscious golden hue, holds a prominent place in British cuisine, captivating taste buds with its unique flavor and texture. Immerse yourself in a symphony of flavors as you delve into a collection of carefully curated recipes, each showcasing the versatility of clotted cream. From classic scones and delectable desserts to savory dishes infused with a touch of creaminess, our culinary journey promises an unforgettable exploration of this exceptional ingredient.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S CLOTTED CREAM



Chef John's Clotted Cream image

While the name doesn't exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don't think I've tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 20h5m

Yield 8

Number Of Ingredients 1

4 cups heavy cream (not ultra-pasteurized)

Steps:

  • Preheat oven to 175 to 180 degrees F (80 degrees C).
  • Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
  • Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
  • Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
  • Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.

Nutrition Facts : Calories 410.6 calories, Carbohydrate 3.3 g, Cholesterol 163 mg, Fat 44 g, Protein 2.4 g, SaturatedFat 27.4 g, Sodium 45.2 mg, Sugar 0.1 g

CLOTTED CREAM



Clotted Cream image

Provided by Alton Brown

Categories     condiment

Time 5m

Yield 1 cup

Number Of Ingredients 1

2 cups pasteurized (not ultra-pasteurized) cream

Steps:

  • Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

CLOTTED CREAM



Clotted Cream image

Provided by Darina Allen

Categories     Milk/Cream     Dairy

Yield Makes about 1 1/4 cups

Number Of Ingredients 1

5 cups heavy cream

Steps:

  • Heat the cream in a heavy sauté pan and gently on the lowest heat for 5-6 hours, by which time it will have a rich, deep-yellow, wrinkled crust (use a diffuser mat if necessary). The cream must not boil or simmer.
  • Let the cream cool overnight, but preferably not in a fridge (I leave it in a cold pantry).
  • Next day, lift off the crust, or "clout" as my Cornish son-in-law calls it. Spoon the cream into sterilized glass jars, cover, and store in the fridge. The clotted cream is on top; thick cream left over when the clotted cream is removed can be used as heavy cream and it keeps for ages-several weeks at least.
  • If your stove doesn't go low enough, then put the cream into an earthenware bowl, set it in a bain-marie, and proceed as above.

MOCK CLOTTED CREAM



Mock Clotted Cream image

I've been using this one since found online a few years back. Nothing can replace true clotted cream but still, this is a very good substitute.

Provided by Julie Bs Hive

Categories     Low Protein

Time 10m

Yield 1 cup

Number Of Ingredients 4

1/2 cup sour cream
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Fold vanilla into sour cream. Beat heavy cream until stiff peaks form the fold in the sugar. Fold this mixture into the sour cream/vanilla mixture.

DEVONSHIRE CLOTTED CREAM COOKIES



Devonshire Clotted Cream Cookies image

Make and share this Devonshire Clotted Cream Cookies recipe from Food.com.

Provided by Shannon Cooks

Categories     Dessert

Time 20m

Yield 24 cookies

Number Of Ingredients 5

8 ounces self-raising flour
4 ounces superfine sugar (caster)
3 1/2 fluid ounces clotted cream or 3 1/2 fluid ounces heavy cream
1 beaten egg
1 tablespoon milk

Steps:

  • Pre-heat oven to 425 °F. Grease a cookie sheet and set aside.
  • Mix the flour and sugar together. Stir in the cream, egg and enough milk to make a stiff dough. If the dough feels at all sticky, cover and place in the refrigerator to firm up.
  • Roll the dough out on a lightly floured surface until about 1/3 inch thick, then cut into 3 inch rounds using a cutter.
  • Place on lightly greased baking sheets and bake for 8-10 minutes until light golden brown in color.
  • Carefully transfer to wire racks to cool.
  • Store in an airtight container.

Nutrition Facts : Calories 55.2, Fat 0.3, SaturatedFat 0.1, Cholesterol 8.9, Sodium 123.2, Carbohydrate 11.8, Fiber 0.3, Sugar 4.8, Protein 1.2

WHOLE-WHEAT CRUMPETS WITH MOCK CLOTTED CREAM



Whole-Wheat Crumpets With Mock Clotted Cream image

I cheat a little with the crumpets, frying them up free-form without employing crumpet or English-muffin rings. They come out flat, like pancakes, with a deep yeasty flavor and crisp crust. Though if you like molds, try using cookie cutters: hearts, diamonds, clubs and spades give the party a very "Alice in Wonderland" feel. Hot crumpets beg for clotted cream. Traditional recipes call for simmering cream for a couple of hours in a double boiler, then removing and chilling the cream, or clot, that forms on top. I did this once, and it was delicious, though not entirely worth it since you can buy clotted cream, or make a fake, mascarpone-based version that's just as good.

Provided by Melissa Clark

Categories     breakfast, dessert, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

1 cup warm milk
1 envelope (2 1/4 teaspoons) yeast
1 teaspoon honey
1 1/2 cups warm water
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 cup mascarpone
6 tablespoons heavy cream
Vegetable oil for cooking

Steps:

  • In a large bowl, whisk together the milk, yeast and honey. Cover the bowl with plastic wrap and let stand in a warm place until the mixture becomes foamy, about 10 minutes.
  • Whisk in the warm water, both flours, salt and baking powder until smooth. Cover with plastic wrap and let stand in a warm place until doubled in size, about one hour.
  • To prepare the mock clotted cream, in a medium bowl, whisk together the mascarpone and cream until thick and stiff. Chill until ready to serve.
  • To prepare the crumpets, set a griddle over medium-low heat and oil it. To make flat, pancakelike crumpets, spoon the batter onto the griddle and cook for about 3 to 4 minutes on one side and 1 to 2 minutes on the other. To make the crumpets using English-muffin rings or cookie cutters, oil them liberally and place on the skillet. Spoon in batter 1/4-inch high. Let the crumpets cook until dry around the edges and bubbles have formed over the surface, about 5 to 6 minutes. Remove the rings and wipe clean. Turn crumpets over and cook until lightly browned, another 2 to 3 minutes. Re-oil the griddle and each ring before making another batch.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 385 milligrams, Sugar 4 grams, TransFat 0 grams

FAUX CLOTTED CREAM



Faux Clotted Cream image

Since clotted cream was banned on import due to mad cow disease, I found a great substitute for it! A tea house I went to one time shared this with me and I've made it ever since. Some people call this Devonshire cream I think.

Provided by Jan Mullikin

Categories     Spreads

Time 5m

Number Of Ingredients 4

3 oz cream cheese, room temperature
1 Tbsp regular granulated sugar
1/8 tsp salt
1 c whipping cream

Steps:

  • 1. In a large bowl, combine all but the whipping cream. Stir well.
  • 2. Add unwhipped whipping cream.
  • 3. Beat with a mixer until it's stiff. It should have the texture of bowl margarine or softened butter. Store in refrigerator. (But there won't be any left to store!) I've never used anything but whipping cream for this recipe and also always use brand name of Philadelphia Cream Cheese. I tried the store brand once and it didn't taste as rich. I don't think cool whip would work with this recipe, either.

BACON CARAMEL SCUFFINS WITH CARAMEL CLOTTED CREAM



Bacon Caramel Scuffins with Caramel Clotted Cream image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 24 mini muffins

Number Of Ingredients 12

Nonstick cooking spray, for muffin tin
6 slices Applewood-smoked bacon
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup half-and-half
6 teaspoons plus 2 tablespoons jarred caramel sauce
1/2 cup clotted cream

Steps:

  • Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
  • Arrange the bacon in a single layer on a rimmed baking sheet and bake until very crisp and brown, turning once, 18 to 20 minutes. Drain on a paper-towel-lined plate, then chop very finely.
  • Whisk the flour, baking powder and salt together in a medium bowl.
  • Combine the butter and brown sugar in a large bowl and beat with an electric mixer until well combined. Add the egg and vanilla extract and beat until well mixed. Whisk in the half-and-half, and then add the flour mixture; beat until just incorporated, scraping down the sides of the bowl with a rubber spatula as needed. Stir in the chopped bacon.
  • Distribute the batter evenly among the muffin cups, smoothing the surface with moistened fingers. With your finger or a small measuring spoon, make small divots in the center of the batter and spoon 1/4 teaspoon of the caramel sauce into each divot.
  • Bake until a wooden pick inserted into the center of the scuffins comes out clean, about 15 minutes. Cool in the pan for 5 minutes, then remove from the pan and cool completely on a rack.
  • While the scuffins bake, gently swirl together the clotted cream and the remaining 2 tablespoons caramel sauce.
  • Serve the scuffins with the caramel clotted cream.

SLOW-BAKED CLOTTED CREAM RICE PUDDING



Slow-Baked Clotted Cream Rice Pudding image

Make and share this Slow-Baked Clotted Cream Rice Pudding recipe from Food.com.

Provided by Lou van

Categories     Dessert

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

25 g butter
100 g short grain pudding rice
450 ml full-fat milk
284 ml pot double cream
227 g clotted cream
1 split vanilla pod
85 g golden caster sugar
freshly grated nutmeg

Steps:

  • Heat oven to 180C/fan 160C/gas 4.
  • Lightly butter a shallow ovenproof dish.
  • Wash the rice well under cold water, then drain.
  • Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.
  • Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hour more, by which time the pudding should be golden brown on top and creamy underneath.
  • Serve with spoonfuls of raspberry jam.

Nutrition Facts : Calories 535, Fat 35.5, SaturatedFat 21.9, Cholesterol 123.5, Sodium 109, Carbohydrate 48.6, Fiber 0.7, Sugar 27.1, Protein 6.8

SCONES AND CLOTTED CREAM



SCONES AND CLOTTED CREAM image

Categories     Bread     Cheese     Fruit     Brunch     Bake     Christmas

Yield 12-15 scones

Number Of Ingredients 16

For Scones:
2 cups all-purpose flour(plus a lot for kneading)
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
1 egg, beaten
3/4 cup buttermilk(approx.)
1/2 to 3/4 cups dates (pitted and chopped into raisin-sized bits)
1 tablespoon orange zest
the juice from one 3/4 inch-thick orange slice
1 egg, beaten (for glaze)
For Clotted Cream:
4 ounces Mascarpone c
1 cup (240 ml) heavy whipping cream
1 teaspoon vanilla extract
1 or 2 tablespoons granulated white sugar

Steps:

  • For Scones: Preheat oven to 450 degrees Fahrenheit. In a medium bowl mix together the flour, baking powder, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the egg. stir in the dates, orange zest, and orange juice. Gradually stir in the buttermilk until a thick dough is formed. Turn out the mixture onto a heavily floured board and knead in extra flour until the dough is soft and no longer sticky. Roll out the dough to 3/4" thickness and cut into rounds with a 2" cookie cutter. Gather the trimmings and lightly knead, roll, and cut them out as well. Place the Rounds about 1/2" apart on a lightly greased baking sheet. Brush the tops with a little beaten egg. Bake in preheated oven for about 5 to 10 minutes or until tops are golden brown. makes about a dozen. For Clotted Cream: Beat all ingredients together untill mixture holds its shape and looks like softly whipped cream. makes 1 and 1/2 cups of cream. Serve scones with clotted cream and strawberry jam and tea for a perfect English experience.

A MERE TRIFLE! STRAWBERRIES AND CLOTTED CREAM TRIFLE



A Mere Trifle! Strawberries and Clotted Cream Trifle image

Luscious fresh strawberries nestle amongst light sponge cake sandwiched with strawberry jam, which are then covered with creamy custard and topped with clotted cream. Simple! This trifle may be simple but it is the star on any tea-time or dessert table and if you cannot obtain clotted cream, use whipping cream, heavy cream or double cream instead. Madeira is used in place of sherry in this trifle, which gives a mellow flavour to the trifle. This is a recipe that my mum sent to me, from a cutting in a British magazine promoting Devon and Cornwall in the West Country - home of the Cream Tea! If you wish to serve this to children or non-drinkers, substitute the Madeira with fruit juice of your choice. In the summer scatter some pink rose petals over the top for the ultimate and romantic finish! (Prep time includes the chilling and soaking time.)

Provided by French Tart

Categories     Dessert

Time 2h

Yield 1 Trifle, 6 serving(s)

Number Of Ingredients 10

5 single trifle sponge cakes or 5 sponge cakes, cut into slices
2 tablespoons strawberry jam
4 fluid ounces madeira wine
12 ounces fresh ripe strawberries, thickly sliced
1/2 tablespoon golden caster sugar
1 (250 g) container clotted cream or 1 (250 g) whipping cream
1 (500 ml) container fresh ready-made custard
1 tablespoon toasted sliced almonds
1 vanilla pod
rose petal (optional)

Steps:

  • First of all cut the trifle sponges in half lengthways or cut the sponge cake into slices, spread each half or slice with strawberry jam, then re-form them and cut each one into 3 little sandwiches. Now arrange them in a 3 pint (1.75 litre) trifle bowl. Then make a few stabs in the sponges and sprinkle the Madeira carefully and evenly over them, then leave it all aside for half an hour so it can soak inches
  • After that, sprinkle half the strawberries over the top of the trifle sponges, pushing some down in amongst them. Then put the rest into a Mini Chopper or food processor along with the sugar, whiz to a purée then drizzle the purée over the strawberries.
  • Meanwhile, empty the custard into a jug, split the vanilla pod lengthways and, using a teaspoon, scrape the seeds into the custard and mix together.
  • Spoon the custard evenly over the top of the strawberries, then dollop the clotted cream over the custard (or whipped cream) smoothing it with the back of a knife and lastly sprinkle with toasted flaked almonds and scatter with rose petals if using.
  • Now you need to cover the dish with clingfilm and make sure it is well chilled before serving, up to two hours is ideal.

MOCK CLOTTED CREAM



Mock Clotted Cream image

I came up with this for a tea party birthday for a friend of mine. It is an easier, low fat version of clotted cream. It tastes wonderful!

Provided by Adrienne May

Categories     Spreads

Number Of Ingredients 4

4 oz cream cheese
1 c vanilla greek yogurt
1 Tbsp confectioners' sugar
1/2 tsp vanilla

Steps:

  • 1. Mix all ingredients together until well blended. Use as a spread for tea cakes and scones.

EASY CLOTTED CREAM



Easy Clotted Cream image

A tasty alternative to the real thing. Heavy cream is lightly sweetened, whipped until stiff, and mixed with a little sour cream for flavor. Serve with scones or fruit.

Provided by Hunter StClaire

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 3

1 cup heavy cream
⅓ cup sour cream
1 tablespoon confectioners' sugar

Steps:

  • Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 2.2 g, Cholesterol 45 mg, Fat 13 g, Protein 0.9 g, SaturatedFat 8.1 g, Sodium 16.4 mg, Sugar 1 g

Tips for Making Clotted Cream:

  • Use whole milk: Clotted cream is made from whole milk, so it's important to use milk that has a high fat content. This will help the cream to thicken and become clotted.
  • Heat the milk slowly: When heating the milk, do so slowly and gently. This will help to prevent the milk from scorching and will also help the cream to develop its characteristic flavor.
  • Don't stir the milk: Once the milk has been heated, don't stir it. Stirring the milk will break up the cream and prevent it from clotting.
  • Let the milk cool slowly: After the milk has been heated, let it cool slowly. This will help the cream to thicken and develop its flavor.
  • Chill the cream before serving: Once the cream has cooled, chill it before serving. This will help the cream to set and will also make it more delicious.

Conclusion:

Clotted cream is a delicious and versatile ingredient that can be used in a variety of dishes. It can be enjoyed on its own, spread on scones or toast, or used as an ingredient in desserts. With its rich flavor and creamy texture, clotted cream is a surefire way to add a touch of luxury to any meal.

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