Moving to Australia I knew I would miss my family and friends but I had no idea how much I would miss Clotted Cream! Christmas was very difficult!
So recently while describing what Clotted Cream was to an Aussie, I had to look up how it was made. I had no idea it was something I could make at home so was very excited to discover this!
I’ve tried a couple of methods and either way it’s super easy and of course delicious!
For those of you that haven’t had the pleasure of trying Clotted Cream, it’s a very thick Cream that’s almost like butter. It’s not something you should be eating on a diet put it that way! You can serve it dolloped on scones with some jam. Make sure you put the jam first for a traditional Cornish Cream Tea. Yummy! It’s great with any pudding to be honest and you must try it dolloped on top of ice cream…Cornish Clotted Cream ice cream if you can get your hands on it!
You will need:
Unpasteurised cream (as thick as you can get)
Method 1 | Slow Cooker
If you have a slow cooker that has a low setting of around 70 degrees c, it’s perfect for producing Clotted Cream.
Whack your cream into the slow cooker on low and leave the lid off until a yellow crust forms on top of the cream. This could take up to 12 hours.
Once you’re happy that the cream has thickened, pop it in the fridge really carefully to let it set for a good 10 hours.
Now it’s ready for you to transfer your Clotted Cream yield into containers to store in the fridge. With a slotted spoon, pick up the thick cream, leaving the runny cream behind. And that’s it, Clotted Cream, done.
The leftover runny cream is great for making the best crumbly scones to go with your cream (recipe coming soon.)
Method 2 | Oven
Complete the steps as above, but instead of using the slow cooker, use a dish with a large surface area and put your cream in the oven on 70 degrees c.
With this method, you’re unlikely to have as much, if any, leftover runny cream.
Method 3 | Dream Pot / Stove Top
I’ve discovered an amazing camping gadget called a dream pot. It cooks your food while your on the move in a thermal pot. Fantastic for a roast dinner on your travels but also great for making Clotted Cream!
If you’re lucky enough to own a dream pot, add your cream to the small pot and pop it on top of the large pot with some water in. Bring the water to a boil on top of the stove, then transfer both pots into your thermo pot and put the lid on. Leave your Cream for roughly 10 hours, heating up the pot to a boil again half way through if you think the cream is getting too cold.
Put your cream in the fridge to set and follow the remaining steps from Method 1. This was my favourite tasting homemade Clotted Cream.
If you’re not lucky enough to have a dream pot, leave your cream in a dish with a large surface area above a pot of water on a low heat or leave on top of your aga if you have one! Follow the same method as above.
I really hope you enjoy!
Best of luck!
The Cornish Cook 