Clotted Cream

Introduction

History

Clotted cream has been enjoyed in England for centuries, with its origins dating back to the 16th century. It is traditionally made by heating unpasteurized milk or cream in a shallow pan and allowing it to slowly simmer until a thick, yellow crust forms on the surface. This process gives the cream its unique texture and flavor.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to use a shallow pan when making clotted cream to allow for even heating.

- Keep a close eye on the temperature of the cream to prevent it from boiling or scorching.

- Allow the cream to cool slowly after heating to ensure a smooth and creamy texture.

Serving Suggestions

Clotted cream is traditionally served with scones, jam, and tea for a classic British afternoon tea. It can also be enjoyed with fresh fruit, fruit pies, or desserts like crumbles and puddings.

Cooking Techniques

Use a double boiler or a water bath to gently heat the cream and prevent scorching.

- Stir the cream occasionally while heating to ensure even cooking.

Ingredient Substitutions

If double cream is not available, heavy cream can be used as a substitute.

- For a lighter version, Greek yogurt or mascarpone cheese can be used in place of clotted cream.

Make Ahead Tips

Clotted cream can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat gently before serving.

Presentation Ideas

Serve clotted cream in a small dish or bowl alongside scones, fruit, or desserts. Garnish with fresh berries or a sprinkle of powdered sugar for an elegant touch.

Pairing Recommendations

Clotted cream pairs well with a variety of flavors, including berries, citrus fruits, and chocolate. It also complements rich desserts like chocolate cake or bread pudding.

Storage and Reheating Instructions

Store leftover clotted cream in an airtight container in the refrigerator for up to 3 days. Reheat gently in a double boiler or microwave before serving.

Nutrition Information

Calories per serving

A serving of clotted cream contains approximately 600 calories.

Carbohydrates

Clotted cream is low in carbohydrates, with less than 1 gram per serving.

Fats

Clotted cream is high in fat, with approximately 60 grams per serving.

Proteins

Clotted cream is low in protein, with less than 1 gram per serving.

Vitamins and minerals

Clotted cream is a good source of calcium, providing approximately 6% of the recommended daily intake per serving.

Alergens

Clotted cream contains dairy and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Clotted cream is a rich and indulgent dairy product that is high in fat and calories. It is best enjoyed in moderation as a special treat.

Summary

Clotted cream is a decadent and delicious dairy product that is easy to make at home. With its rich, creamy texture and sweet flavor, it is the perfect accompaniment to scones, fruit, and desserts. Enjoy this classic British treat as part of a traditional afternoon tea or as a special indulgence on its own.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a crisp autumn day, and I had just finished helping my mother in the kitchen. As I was flipping through an old cookbook that belonged to my grandmother, I stumbled upon a page that had a recipe for Clotted Cream. I had never heard of it before, but the description intrigued me. The thick, rich cream was said to be a delicacy in England, typically served with scones and jam. I knew I had to try making it.

I asked my grandmother about the recipe, and she smiled warmly. "Ah, Clotted Cream," she said, her eyes twinkling with memories. "I learned how to make that when I was just a young girl. My mother taught me, and her mother taught her. It's a family tradition." She went on to explain that Clotted Cream was made by heating unpasteurized cream slowly until a thick layer of cream formed on the surface. It sounded simple enough, but I could tell there was a certain finesse required to get it just right.

With my grandmother's guidance, I set out to make Clotted Cream for the first time. I gathered the ingredients - fresh cream from a local dairy, a pinch of salt, and a splash of lemon juice. As I heated the cream on the stove, I carefully monitored the temperature, making sure not to let it boil. Slowly but surely, a thick layer of cream began to form on the surface.

After hours of patiently waiting, the Clotted Cream was finally ready. I scooped it out of the pan and into a jar, marveling at its velvety texture and rich flavor. I couldn't wait to try it with some freshly baked scones.

As I sat down to enjoy my first taste of Clotted Cream, memories flooded back to me. I remembered my grandmother teaching me how to knead bread dough, how to harvest fresh herbs from the garden, and how to make preserves from the summer fruit. Each recipe was a piece of her legacy, passed down through generations.

Making Clotted Cream became a regular tradition in our household. Whenever we had guests over, I would proudly serve it with scones and jam, just like they did in England. It never failed to impress, and I loved sharing a taste of my family's history with others.

Over the years, I experimented with different variations of the recipe. I added a touch of honey for sweetness, or a sprinkle of cinnamon for warmth. Each batch of Clotted Cream was a new experience, a chance to learn and grow as a cook.

As I grew older, I began to appreciate the significance of these recipes even more. They were not just instructions for making food, but a connection to my past, to the generations of women who came before me. Cooking became a way for me to honor their legacy, to keep their memories alive.

Now, as I sit in my kitchen, surrounded by the comforting smells of baking bread and simmering soups, I can't help but feel grateful for the recipes that have been passed down to me. They are more than just words on a page - they are a link to my family's history, a reminder of the love and care that went into each dish.

And so, as I continue to cook and bake, sharing these recipes with my own grandchildren, I know that the tradition will live on. The recipe for Clotted Cream may have come from a cookbook, but the real magic lies in the stories and memories that accompany it. And that, to me, is the true essence of cooking - a way to connect, to create, and to preserve a piece of our past for the future.

Categories

| Double Cream Recipes | English Desserts | English Recipes |

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