Hi Bold Bakers!
Beyond just giving you the recipes to bake Bold desserts, my goal is to equip each and every one of you with the know-how and techniques to bake with confidence anytime, anywhere. Once you learn the tricks of the trade and nail down these basics, it’s from there that you can really get creative and have fun in the kitchen.
My method for How to Make Clotted Cream is the real deal. After teaching you how to make your own ingredients, like Homemade Cream Cheese and Condensed Milk, it became obvious that you all are really excited about making everything from scratch, just like me! My decadent clotted cream recipe is just a 1 ingredient ride to heaven!
Clotted Cream vs. Double Cream
Clotted cream is a classic English spread that was invented in Devon England, and that’s why it’s often referred to as Devonshire cream (or Cornish cream). Somewhere between butter and whipped cream, it’s a cream with at least 35% butterfat that has then been cooked down, and after a very low and very slow period in the oven, the cream and fat rises to the top and is skimmed off. This is the clotted cream.
It’s similar in texture to creme fraiche, but the flavor is even more creamy and just ever so slightly on the sweet side. Double cream, on the other hand, is the liquid base of clotted cream BEFORE it has been cooked. This is used to make whipped cream and things of that nature but is not to be confused with what we’re making here.
Why is my clotted cream yellow?
Do not be alarmed if you get cream on the yellow side. This is normal, especially for this homemade recipe. Due to the high amount of butterfat in the cream, the final product takes on a buttery pale yellow color, but I can assure you the flavor and texture of the cream will be perfect.
Why is my clotted cream runny?
My Clotted Cream recipe is made by cooking the cream in a very low oven for 12 hours, then allowing the cooked cream to set in the fridge overnight. After the milk solids separate to the bottom, what rises to the top is the clotted cream.
In this process, what’s left behind is a little liquid, similar to the whey you get when making homemade cheese. Do not be alarmed by this, and my suggestion is to gently spoon off the solid cream from on top and leave as much of the liquid behind as possible. The liquid left behind can be used to make my Irish Scones to accompany your clotted cream and jam.
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