Good luck! So we had both and I had about 1 cup left over to enjoy to myself! I use an inexpensive oven thermometer, made to hang right on the rack so you can check it without opening the oven door. Welcome in Feryall, I’m so glad to have you here. Is it possible you have the cream in too large of a container? Thank, thank, thank you for this recipe! Thanks! Your daily values may be higher or lower depending on your calorie needs. I’m English and clotted cream is usually yellow in color. The tea looked lovely. I’m planning on bringing this in for my English final dressed as Hamlet Sr. So glad I’m able to make this from scratch! Help please! This is a standard recipe for clotted cream which I have made many times. You’ll find it served in a little dish right along side of your scones. Oh my, how I miss proper Clotted Cream! I’ve never seen the bright white color like in these pics, back home. The Insta Pot doesn’t have a yogurt setting, so this was my best approach. I’m going to use Press n Seal for the tops as I’ll be giving them as gifts with my scones. When I pulled it out of the fridge a day later, it was solid, like butter, so be sure to bring it up to room temp for easier spreading. So excited to find this recipe! Is this normal? Then scoop the cream off the top with a slotted spoon from the liquid whey underneath. It’s linked in the post. Are you sure your cream was fresh to start with? Let it sit for 8 – 10 hours. I have never had clotted cream.I see why one would use jam to bring out flavor. Can it be considered mascarpone w/o the addition of an acid? If it maintains an even temp it should be fine. Just don’t wanna mess this up again. Can you check your oven with a thermometer? Hello Sue, How long will it be good for after making? Another thing, I used the water bath method — just to make sure to keep the oven temperature stable. Last week I was treated by the historic Biltmore Hotel in downtown Los Angeles to their classic English afternoon tea. In the morning I let it cool and then refrigerated it for the rest of the day. Yes, here’s a link to my new post about making clotted cream in the Instant Pot, it works great, just follow the instructions exactly! When I was in England, they explained to me that you always start to eat from the bottom tier upwards during tea. How much clotted cream does your recipe make and how long will it keep in the refrigerator? It will smell similar to milk. Take 8 oz. Thank you so much for the recipe! Continue to do this until the cream is gone. It’s supposed to form a crusty top — mine even looked oily in places. Delish!! Michelle H. Bolingbrook, IL; 345 friends 711 reviews Clotted cream. If it is brown you have overheated the cream and it will be a mess. I did an experiment using a little lunch bag warming oven (recently purchased) that I use at work as I don’t like to use the microwave. So I am going to give this another try. Just strain it through coffee filters. I’ve got another batch in the oven now for a baby shower tea tomorrow. There was a very thin pale yellow crust at the top. https://theviewfromgreatisland.com/instant-pot-clotted-cream-recipe/. So I’ve been using that. I continue to love your site, Sue. The texture is perfect, though it looks a bit orange and has a slightly carmely taste. I’m so excited to thy it this weekend. Commercially in the UK the cream has its fat content increased in a centrifuge before being placed in commercial scalding bath units. The flavor is supposed to taste slightly ‘cooked’, but definitely not spoiled. Whole Foods! When it came out of the oven it looked perfect, lite golden yellow with a small amount of butter on top. Nutrient information is not available for all ingredients. It’s not bad, but not smooth like your picture. Hello! Going to make some for a gift with a jar of jam and some homemade scones ?? Be sure you try it a little ahead of time, Karen, there’s sometimes a little bit of a learning curve and it’s difficult to predict. I have extra cream in my refrigerator now from Christmas, so I am going to practice very soon. I was so excited to try this but it did not work for me I used a 8 x 8 inch pan and made sure the cream came up 1.5 inches on the side. I did not leave it on the fridge over night, just from morning to evening. I am using cream from Trader Joe’s which to date is the only non-ultra-pasteurized heavy cream that I can find in my area. Hmmm. Thanks for the step by step of your experience Laura, I know it will help others! I’ve been VERY disappointed in my mascarpone thus far. I’ve been saving my Oui yogurt jars and now have the perfect way to store the clotted cream. I do afternoon tea frequently and love hearing about other people enjoying it as well! Thank you for an easy great recipe. They’re always dry and crumbly, but they do hold up well under the weight of clotted cream, the best part of eating scones. I have never made clotted cream, but had it once in England and it was delicious. Overall 5 star rating, the recipe is right on. You want the cream to be at a depth of about 2 inches. Has anyone been a rebel and tried this in a temperature- controlled dehydrator? I’m tempted to try it with what I can get to see if it works. I was wondering which brand to look for when getting the heavy cream so thank you for mentioning Promised Land. But at least Midwest cows came a good approximation! Hi, I have never had clotted cream before. I had never tried clotted cream before, but had to prepare a menu around the book, Anna and the King of Siam, for a library fund raiser. To us, clotted … You can leave it longer in the oven if you keep the temperature at 175 - the longer it cooks, the more the cream fat will solidify. Who knew the subject of clotted cream could evoke such passion amongst people. Great recipe! if so, would covering it with plastic wrap (directly on the cream) stop that problem? Sue is right , Alton’s version is simply thickened cream. Bake 12 hours. That is the same as clotted cream. You only need to bring it to a simmer since all cream is pasteurized already, and I wonder what setting you used in the Instant Pot? I will see what I can do to create a clotted cream recipe with ultra-pasteurized cream! Many times, even though the dial says one thing, the temperature can be different. It was beautifully thick! I can’t imagine how you would have burned anything at 180F Patricia, that’s a very low temp. Do you remove that thick yellow layer? Help! I was thrilled to finally have tea and the Grand Empress in Victoria and I have wanted to make clotted cream ever since. Ultra pasteurized cream has been treated in a way that prevents it from ‘clotting’. Should I plan to use it within a week or so, or does the baking process give it a longer shelf-life? Like all of my baking adventures, there is always a learning curve. Use a colander and a bowl for the liquid. Thanks for sharing this recipe, I think it is the most used of all the ones I have saved! Oh my, it really worked! My question is ,is it necessary to remove the crust from the clotted cream once you have completed the process and placing in your jar? As a lover of all things British, thank you sooooo much for this recipe. Also I have made a great scone recipe and it said that the egg was optional so I made two batches one with and one without. I’ve never done a smaller amount, so I’m not sure about the timing, sorry! ... What's it taste like? Be sure you don’t discard the thinner stuff after it comes out of the oven…that should loosen it up and make it the perfect consistency. Use it in place of milk or buttermilk. I substituted the leftover cream for the milk in our scone recipe and that worked out wonderfully as well. Preheat oven to 175 to 180 degrees F (80 degrees C). i just found your blog on Pinterest, and I am so enjoying everything!! Another thought is that your temperature was slightly too high, which might result in cream that got too ‘cooked’. I made my clotted cream with ultra pasteurized cream. Also, High Tea was not popularized until about 1840, so Jane Austen, according to her sister Cassandra, she and her family had tea in the morning and before bed. Keep pouring off the liquid until the part that you see draining out starts to look like thick cream. My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog. Information is not currently available for this nutrient. In an older oven, the temperature might fluctuate from 180 to 200. That's why you can't find it at most grocery stores, and why it's exorbitantly priced when you do. I used a low temp pasteurized cream from Whole Foods. I’m not sure if my recipe has been ruined or not… I put the cream into a casserole and covered it with foil (I noticed in the comments some people talk about the look of the top layer so I did this preemptively). Plain has always been my favorite! OMG, I am drooling over that clotted cream! I think it may be Amanda, this is such a specific process. Clotted cream and double cream are usually sold in jars or cans, if you're fortunate enough to live in an area where they're available as imports. Victoria sponge cake is made with whipped cream, and I have a recipe for it here: https://theviewfromgreatisland.com/classic-victoria-sponge-cake-recipe/. I put an oven thermometer in the oven. This looks absolutely brilliant, Sue. I will be hosting my book club in June. I had clotted cream for the first time at my first High Tea in York, England last summer while on vacation. If you’ve never had it, is a very thick rich spreadable form of heavy cream that was first invented ages ago by some very smart British farmers. You leave it on the whole time, Lila, I’ll edit the recipe to make it clearer, thanks! I tried to everything you said even the not ultra pasteurized whipping cream. Butterfat contains several flavour molecules, but is otherwise quite neutral in flavour. All I can think is that maybe your oven runs hotter than it says it is, or maybe your container was very large and the cream was very shallow? The entire quart thickens, a bit unevenly. It’s cooling now, and then will go into the fridge. I haven't made it yet but I have scones sitting here I made today so i'm making this tomorrow, i didn't even know you could make it i've always bought it in jars. I have bought the expensive little jars from Britain when i really wanted to get fancy, but this homemade version makes so much sense, I mean how good can anything made with fresh cream be in a jar? It always sounded so delicious, and am grateful to have the answer, finally. The clotted cream will seem partially congealed with watery appearing cream around it but no worries! You want to stop when it is super thick and sticking to the walls of the jar. This worked beautifully. Please post this comment as its an important step for others. As some others have mentioned, sometimes a golden brown crust forms and I just whip it up with the rest of the clotted cream and it is fine. Are you sure you had the oven on 180F? I noticed that the lid was on when you took it out to cool. I think it tastier than the Devonshire, but that was my first taste of both. Thank You for posting this! I can’t wait to try this, Jenny – thanks so much for letting me know – it sounds like an even better method!! I love your recipe. I’m able to get my hands on unpasteurised cream, which has a luxurious amount of fat, however, would this make it more cheesy? The Biltmore is such a fabulous place to have tea and your scones + cream look like a dream! I believe I could have ended up with more cream if it had stayed in there longer (I did 8 hours). I think I use to leave the crockpot on warm for 12 hours? What I supposed to do with the remaining heavy cream after I picked up the surface like you described?! Is this normal? I suggest making scones! It was missing something and I’m not sure if it’s salt or sugar. A “High Tea” was utilized by the working class when they arrived home from the farm or work around 6pm or 7pm that was basically their dinner with heavy meat entree, potatoes,stew–that was served with tea. Just read the labels… if it doesn’t say ultra-pasteurized on the label, you’re good to go. Thank you for the tip, I am going to try this recipe with the Snowville whipping cream. After cooking for 12 hours, Do you scrape the clotted cream off of the top, or stir it in with the liquid underneath? I made mine in crock pot last night and the side burned and fell into the middle of my cream…help! (I really hate to waste) . Welcome in Vanessa — it’s fun to hear from an ‘expert’! You are right, big mistake. Hi. Thanks for the tip on the cream, and you know, I’ve never tried clotted cream on crackers, Melanie, that’s downright dangerous!! She will thank you for inspiring me! The video shows covering the pan before putting in the oven, but the recipe says uncovered. Would that have caused the lumps? It’s been awhile since I visited your page, but someone sent a link to a recipe & I was shocked by how cluttered & almost unreadable it’s become. You can use the whey in baking, for making oatmeal, or in smoothies. This will keep for at least 2 weeks, and probably longer, Linda. Cut a hole in a corner of the cream and pour the liquid into the colander. Thank you so much for the tip! My daughters and I all thought it was the best clotted cream we’ve ever had-either in the UK or the USA. There’s no need of salt like butter? How long did you leave it out before placing it in the fridge and after taking it out of the oven? How did the yogurt maker work for you? . It has a wide “funnel” part – perfect for filling jars. The cream should be about 2 inches deep in your dish, Patricia, and mine was an oval 1.5 qt casserole, about 91/2 inches long. The key thing is NOT to stir it when it comes out of the oven. To get you fired up about good food! That can be used to bake with, Elly. Hi Monika ~ did you stir the liquid and thickened part together? Afternoon tea as you said would be dainty, small sandwiches, small cakes and pastries, scones or tea bread and jam. If you can find a really heavy whipping cream- with the thick layer of fat on the top- it works great. I do this overnight. It is not ultra pasteurized. It’s possible that your oven was hotter than the 170F Jesse. I’d be very curious to hear how this turns out for you, and the mock clotted cream is a fun idea too. I made my cream in my instant pot. He pre-heats the oven to 340 F/160 C then puts the pan in the middle of the oven and turns it OFF. I watched an episode about the Ritz in London and they showed the tearoom. I have a yogurt maker. There is a sort of hardened slightly colored skin on mine when I get it out of the oven, and then I stir it in and refrigerate, after which the clotted cream becomes thick and rich. I saw the cream and it all said pasteurized (not ultrapasteurized though). Hi I made the clotted cream using 2 pints of cream , after separating it I still have 1 pint of cream which is the same consistency as the double cream I used at the beginning, can I use this to try making more clotted cream or is this a food safety issue ? Thanks for letting me know Anita. I’d like to use all of this yummy stuff and not waste any. 2 hours in), I took a peek with the oven light on… and it already looked like clotted cream. Seems like a big part of it is getting some of the water gently cooked out. off flavors. I used to buy at regular store in Olympia. Mine turned out the same way. It’s kind of hard to live that afternoon down, but the homemade clotted cream helps…thanks for stopping by Mary. It seems Organic Valley is about the only one who makes pasteurized Heavy Cream, but I am not able to find it in the Whole Food stores in Los Angeles area. I devised my own “mock” clotted cream that, although it doesn’t have the divine smooth texture of the real thing, does have a rich similar taste. Silky, gorgeous and delicious Cornish clotted cream. Should I have taken it out after 2 hours? Carefully remove from oven and let cool to room temperature. I’ve always loved it but have never thought to try making it from scratch. market. There’s no predicting until you try Amanda, good luck! People do tend to get worried before they’ve chilled it, it really does set up nicely overnight. The yellow part tastes more toasty/cooked, but isn’t smooth like what was under it. I’m using an 8×8 glass casserole dish. It seems delicious, and if it’s anything like the clotted cream we had in the UK, then it is worth the try…. I started out not covering the container, but these days I do, it keeps the cream softer. I had one reader try with only one pint and it didn’t work as well. I let it cool for about an hour and then put it in the fridge for 24 hours. 3 I disturbed the one that flopped ( I had to see if it clotted I bet you’ll give us some interesting perspectives on these recipes, please feel free to chime in whenever you want! Tripe tacos for breakfast and clotted cream with high tea in the afternoon. Will let you know! What a great treat! 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