Tuesday, June 12, 2012

Clotted Cream


I was introduced to Clotted Cream during my youth, accompanying the warm scones and jams I ate during snack time. It was my "non-butter" - it would melt similarly, if not more quickly, was a bit creamier in texture, and contained a mild sweetness. If it was a mini-container of cream, I would warm the pack between my palms and allow my body heat to bring it to room temperature. In imagining my own adult version of a snack time (including scones and jam), clotted cream surely needed to make its way on the menu. This recipe is an adaptation of how it is made in factories and uncovered through a series of online reading. The basic principle: thin layer of heavy cream + heat source + time, and a clotted cream one will make.

Servings: ~1/3 cup
Prep Time: up to 3 hours

1 Cup Heavy Whipping Cream

Pour the cream across a large saucepan and heat at its lowest setting. At about 30-45 minutes, the top of the cream will harden slightly (the clots). As can be seen above, I scraped the clots into the center of the pan and moved them to a separate container - this is the clotted cream. Continue this process, heating the cream at the lowest setting and removing the formed clots, until virtually nothing remains in the saucepan. Allow the cream to cool, then store in an airtight container and refrigerate. After refrigeration, cream will have the consistency of butter and it may be easier to spread as it nears room temperature. 

Note - Getting fresh cream may be easier in other parts of the country, and can make for a faster process (than the store-bought ultra-pasteurized option), but for those next to so many grocery conglomerates, it may not be an option. 

Nutrition Info (1 Teaspoon)
Calories 50, Total Fat 5.4g, Sat. Fat 3.3g, Cholest. 19.9mg, Sodium 5.5mg, Carb. 0.4g, Fiber 0g, Sugars 0g, Protein 0.3g

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