What never crossed my mind until recently was that clotted cream might actually be something I could make at home.
??SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter??
After making clotted cream at home for the first time and tasting my homemade creation, the answer is pretty clear. It’s its own thing—and once you try it, it might become a staple in your refrigerator.
It’s made by slowly heating heavy cream over a long period of time. This process allows the fat to rise to the surface and form a dense layer with a thin crust on top. That top layer is what becomes clotted cream. After cooling, it thickens and gets skimmed off and lightly stirred into a soft, spreadable consistency.
What Does Clotted Cream Taste Like?
The flavor of clotted cream lands somewhere between butter and whipped cream, but it’s richer than both. It has a slightly nutty, almost toasted quality from the long, low heating process, along with a subtle sweetness that makes it feel more indulgent than plain cream.
There isn’t a perfect one-to-one substitute in the U.S., but a few options come close.
None of these options quite match clotted cream exactly, which is part of the appeal of making it from scratch.
Is Clotted Cream Healthier Than Butter?
The short answer: not really.
Clotted cream is high in fat—typically even higher than butter by percentage. That said, it’s usually used in small amounts, and because it’s so rich, a little goes a long way. It’s less about replacing butter in your everyday cooking and more about adding something special to specific dishes.
Ingredients Needed for Homemade Clotted Cream
Heavy cream and a shallow baking dishCourtesy Jim Hoffman
That’s it. No salt, no cultures and no additional ingredients. The transformation comes entirely from time and temperature.
How To Make Clotted Cream
Heavy cream in a baking dishCourtesy Jim Hoffman
Place the shallow baking dish of heavy cream in a low-temperature oven (about 170–180˚F) and let it sit undisturbed for 10 to 12 hours. During that time, the cream thickens and a golden layer forms on top.
Oven-Baked CreamCourtesy Jim Hoffman
When it’s fully chilled, skim off the thickened top layer and gently stir it to smooth it out. What you’re left with is clotted cream. The remaining liquid in the pan is whey. You can save it to be used in place of coffee creamer or in baking recipes in place of buttermilk.
Homemade clotted cream and crumpetsCourtesy Jim Hoffman
Homemade Clotted Cream Recipe Review: My Honest Thoughts
It’s also more versatile than it seems. Yes, it’s classic on scones with jam, but it works just as well on pancakes, desserts and, of course, crumpets.
Related: I Asked 3 Chefs Their Favorite Way to Make Eggs, and They All Said the Same Thing
Hence then, the article about i tried this british breakfast staple and my life will never be the same was published today ( ) and is available on Parade ( Saudi Arabia ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.
Read More Details
Finally We wish PressBee provided you with enough information of ( I Tried This British Breakfast Staple, and My Life Will Never Be the Same )
Also on site :