Clotted Cream
A community recipe by JillyBNot tested or verified by Nigella.com
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Mix the milk and cream together and pour into a wide saucepan. Cover to keep out the dust and leave to stand in a cool place (NOT the fridge) for several hours until the cream has risen to the top. Lift the pan carefully onto the stove so that the risen layer of cream is not disturbed or broken up. Warm through on the lowest possible heat, on an asbestos mat if you like. Keep at this low heat for 40-50 mins until the top of the cream is crinkled and golden yellow. Remove the pan from the stove, cover and leave to stand for several hours or overnight in a cool place...but NOT the fridge! Then, using a slotted spoon, skim off the cream into a dish, allowing the milk to drain back into the pan. The milk can be used for pancakes or scones.
Introduction
If you are not able to buy this locally here's how to make your own. From Farmhouse Cookery published by Readers Digest.
Ingredients
Serves: 0
- 3 pints milk
- ½ pint cream
Method
Clotted Cream is a community recipe submitted by JillyB and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 4 Others have said
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Posted by Aries27 on 20th June 2017
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Posted by KAZ_2Y5 on 27th May 2016
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Posted by BECREUL on 25th August 2014
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Posted by on 8th August 2014
Show more commentsI bought a low temperature oven from Brod and Taylor. Love it! One of those 'didn't know i wanted it but now can't live without it gadgets!' Have tried soft-cheese and prooving bread in it too. Haven't done slow cooking in it yet - thats next! Love how it folds away too after use. You'll get ace clotted cream results.
Why can't we put it in the fridge as our 'cool place' ?
I'm pretty sure you would want to use whole milk and heavy whipping cream and make sure it's not ultra pasturized. In England they have so many different types of cream, very different than in the US, But you should be fine using these.
What kind of milk and cream do I need to use to make clotted cream?