It’s been 8 months since our delightful trip to England which means I have gone too long without scones and clotted cream.
I mean just look at me. I’m wasting away over here. 😉
To honor a lovely spring and this splurge-worthy calorie source, I recently invited friends over for tea.
I HIGHLY recommend throwing tea parties. Don’t worry! Your party need not be a complicated charade of cookies and sandwiches on little trays. All a tea party needs to be truly fabulous is what the English dub a “cream tea” which includes:
- Hot tea
- Cream and sugar
- Clotted cream
Cream tea. Do it. I promise your guests will not leave disappointed. 🙂
In fact, after the tea party was over, I received this message from my friend:
When I was younger, I heard someone say “it was like an orgasm in my mouth.” I thought that was very crude. But today your clotted cream, scones, and jam were like that. Seriously. Aaand I hope that doesn’t weird you out.
Not weirded out at all. I totally get it.
Ok, so let’s get back to talking about clotted cream. What is it? In simple terms, it’s cream that’s been slowly cooked at a low temp until it becomes thick like butter. The traditional way to prepare clotted cream is to slowly cook the cream in a double boiler at an exact temperature for at least an hour, making sure to stir it every so often.
Thankfully, I came across this quirky video a few months back that shared a method for easy clotted cream. Now, even though this method is easy, it still requires plenty of time so here is a play-by-play of how I prepare mine…
EASY CLOTTED CREAM (in the oven)
First up, you will need the following:
- An oven preheated to 180˚F.
- A shallow Pyrex dish
- Heavy cream (preferably unpasteurized, but ultra-pasteurized totally works)
STEP 1: Baking the Cream
Now, pretend it’s a couple hours before your bedtime….
I decided to make a smaller batch this time so I filled a pie plate with three-fourths a quart of heavy whipping cream. This yielded a generous cup of clotted cream. For a slightly larger batch, pour an entire quart of cream into an 8×8 glass dish.
Carefully set dish, uncovered, on the middle rack of your oven and allow the cream to bake at 180˚F for at least 10 hours.
By morning, it should look like this:
STEP 2: Cooling the cream
At this point, you’re probably ready to leave for work and are tempted to place your dish of cooked cream in the refrigerator. But be warned: DON’T DO IT!!!
In order for this whole clotted cream business to work, you need to let the cream fully cool first before refrigerating. The fridge, however, will harden that top layer of fat making it nearly impossible to separate without ruining your lovely clotted cream. And then you will cry and cry. (Can you tell I am speaking from experience?!)
Forget the fridge for now. It’s gonna be okay. Rather, set the dish in a cool spot out of direct sunlight and allow to cool completely.
STEP 3: Skim
Welcome home. How was your day? Ready to skim cream?
Grab a slotted spoon or spatula, a small plate and a bowl. Carefully skim every bit of the browned skin off the top and transfer to a plate. Also, try removing as much of the hard fatty solids as possible. Discard skin and bits.
Once that is done, you will be left with pillowy lumps in a milky liquid. Carefully spoon out all of these lumps (the clotted cream!) and transfer them to a bowl.
Once you’ve collected every last clump of clotted cream, drain the accumulated milky liquid back into the baking dish. Cover the bowl of clotted cream with plastic wrap and chill in the fridge for 30 minutes before serving. It will keep in the refrigerator for up to a week…if it lasts that long.
Step 4: MAKE SCONES!
Now that your clotted cream is all made, DO NOT toss that baking dish full of milky goodness!! You can make at least two delicious batches of my scones with it.
Every once in a while, you need a little bit of luxury in your life. In the words of Thoreau,
Heaven is under our feet as well as over our heads.
I think he was talking about clotted cream. And tea parties.
Have a luxurious Monday!!
Have you ever tried clotted cream?
- 1 quart heavy whipping cream or heavy cream
- Preheat oven to 180˚F.
- Pour cream in an 8×8 glass dish and place in oven. Bake for at least 10 hours.
- Allow cream to cool completely in dish. Choose a cool spot out of direct sunlight. DO NOT place in fridge.
- Once cooled, carefully skim the browned skin off the top and discard. Also discard any hardened fatty solids floating on the top of the liquid.
- Carefully spoon the lumps of “clotted” cream into a separate bowl. Pour excess milky liquid back into the baking dish, cover with plastic wrap and refrigerate for 30 minutes before serving. Will keep in fridge for a week.
- Save milky liquid for use in biscuits, scones and other baking. Freeze for up to 3 months if not using right away