Clotted Cream is referred to as a scalded, clouted Devonshire or Cornish Cream. It's a thick or "clotted" cream made by indirectly heating full cream cow's milk using steam or a water bath, or heating it overnight in an oven on a very low temperature, then leaving it in shallow pans to slowly cool.
During this process, the cream content rises to the surface and forms clots or clouts. It has become an essential part of a Cream Tea.
On a recent trip to England, my wife and I enjoyed afternoon Cream Tea at various Tea Shops in London and Windsor. I had it for the first time at the outdoor Cafe of Kensington Palace in London while my wife was walking through the gardens. I was quite impressed with the entire concept of a Cream Tea. We discovered Limes Bakery in Windsor and it became our favorite Tea Room. The best Scones and Jam and Clotted Cream. We went everyday for Cream Tea.
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| This was my first taste of Clotted Cream at Kensington Palace in London. |
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| Kensington Palace, London, England |
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| Limes Bakery in Windsor |
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| Limes Bakery across from Windsor Castle. |
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| This is Lime's Tea Room in Windsor it was our favorite Cream Tea. |
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| Limes Bakery Fruit Scones with Clotted Cream and Strawberry Jam. Ridiculously Good! |
Homemade Clotted Cream:
Preheat the oven to 180 degrees.
1- 9" X 13" glass baking dish.
2 - pints (1 quart) of Heavy Cream
Pour the Heavy Cream into the 9" X 13" pan. It should be about 1" deep. Mine was perfect.
Place in the oven and allow to heat overnight. At least 10 - 12 hours. My oven turned itself off at 12 hours, I started it at 7pm.
It should reduce by about 40% and become a golden color on the top.
It was perfect!
Remove from the oven after 12 hours and allow to cool on a rack for about 15 - 20 minutes.
Cover with plastic wrap and refrigerate it for 5 hours.
It will become thick and buttery.
Use a large slotted spoon and scoop it gently, (keeping the top clots of cream together) into small glass canning jars. The liquid left behind can be discarded.
Cover and keep refrigerated.
NOTE:
While it's refrigerated, it gets hard and not spreadable. It can sit out at room temperature, prior to serving, for 2 -3 hours until it's creamy smooth and spreadable.
Serve on Homemade Raisin Scones with Strawberry Preserves and a Pot of Tea.
Clotted Cream Fudge
1 - 9" X 9" pan.
Line it with Parchment Paper. Cut 2 pieces and place them overlapping in the pan. Allow enough of an edge to be able to lift the fudge out of the pan when it's finished.
1 1/4 C of Granulated Sugar
1 C of Homemade Clotted Cream
1/2 C of Lyle's Golden Syrup
1/2 tsp Vanilla
This is not a complicated process but it takes time. You'll need a heavy bottom saucepan.
Pour all of the ingredients in the pan.
Heat on low or medium low and gently stir until the sugar is completely dissolved. Stir constantly.
Allow it to get to a soft boil for about 10 minutes, stirring constantly.
Check the temperature with a candy thermometer (240 degrees).
After it reaches that, remove from the heat and continue stirring for up to ten minutes.
It will begin to thicken and will take on a matte finish. The shine will go away.
Continue stirring until thick and almost difficult to stir.
Pour it into the pan and spread evenly with an offset spatula.
Allow to sit at room temperature for at least 2 minutes.
Refrigerate until completely cooled.
If you like your fudge thick, you can pull the tops sheet of paper to the opposite side until the fudge creates a second layer.
Pull it out of the pan by lifting the paper.
Unwrap it.
Use a Chef's Knife and cut into strips and then into squares.
Serve individual pieces and refrigerate and remaining in an air tight container.
NOTE:
If you'd like to give it as a gift, you can melt some dark chocolate and drizzle the Fudge before cutting it.
Wrap the individual pieces in waxed paper or parchment paper and put them in decorative cellophane gift bags.
Enjoy!
Peace in the Kitchen!
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