Cookbook:Clotted Cream
| Clotted Cream | |
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| Category | Dairy |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Clotted cream (also known as Devonshire cream or Devon cream) is a thick cream made by heating unpasteurised cow's milk and leaving it in shallow pans for several hours.[1] The cream content rises to the surface and forms clots.[2]
Characteristics
[edit | edit source]It has a minimum fat content of 55%,[1][3] which gives it a texture and flavor somewhere between butter and whipped cream.[4] Though it is very thick, it can still be spread, much like cream cheese.[5] The flavor is very rich and mild, though it often has nutty notes due to the heating of the milk/cream.[2][3]
Selection and storage
[edit | edit source]The best clotted cream is reportedly from Devonshire and Cornwall in the United Kingdom. It should be very thick and smooth, with a sort of thickened crust at the top.[6] It is very mild and should not be sour in flavor. To keep it fresh, store clotted cream in the fridge for several days.[5]
Use
[edit | edit source]Clotted cream is generally served on scones with strawberry or raspberry jam.[4] In Devon, the cream is traditionally used instead of butter, with the jam spread on top of the cream (as in the photo); in Cornwall the jam is spread first because the runny substrate of Cornish clotted cream would make the Devonian method of service impossible to achieve without looking messy. Clotted cream may also be served with other baked goods or with fresh fruit.[4]
Substitution
[edit | edit source]It is often difficult to procure clotted cream outside of the United Kingdom, for both cultural and regulatory reasons. A reasonable facsimile can be made by baking non-UHT heavy cream in a shallow pan for 12 hours at 175°F (80°C), before cooling and refrigerating it for another 12 hours.[7]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b Figoni, Paula I. (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
- ↑ a b "What Is Clotted Cream?". Kitchn. Retrieved 2024-04-08.
- ↑ a b c "What Is Clotted Cream?". Food Network. Retrieved 2024-04-08.
- ↑ a b "Clotted Cream Is the Traditional British Companion for Scones". The Spruce Eats. Retrieved 2024-04-08.
- ↑ "What's the Difference? Clotted Cream, Devonshire Cream, Double Cream … Plus DIY Recipes". Kitchn. Retrieved 2024-04-08.
- ↑ Weaver, Carly (2023-08-23). "What Is Clotted Cream And Why Is It Illegal In The US?". Food Republic. Retrieved 2024-04-08.