Insider's Kitchen

No.217 (8/10/12)

Clotted Cream from England

By Keiko H. Johnson
Staff Writer

Clotted Cream, also known as Devonshire cream, is served with scones, jam and tea during the traditional English “Cream Tea”. I thought the usual whipped cream is what they served with the scones, but the Devonshire cream actually is baked instead of whipped. The cream can be used on English muffins, served with sweet bread, or put on fresh fruits. The cream is used on a variety of sweets in England.


4 cups heavy cream


1. Pour heavy cream into a shallow glass-baking pan that allows some space on the top. Cover the pan with foil; place it in the oven at the lowest temperature ? if you have a ‘warm' setting that is perfect ? for 8 hours or overnight. Do not stir!

2. After 8 hours in the oven, carefully remove the pan from oven. Handle it with extra care so that the cream isn't agitated. With a cooking spoon, gently skim the thick layer of clotted cream from the surface, leaving the thin milk liquids behind (you can reuse the liquids for cooking soup or baking bread) .

3. Gently stir the clotted cream to create a smooth, creamy texture. Store it in the refrigerator for up to 4 days in a tightly sealed container so that it doesn't pick up any strange flavors. Bring to room temperature before serving.

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