Clouted Cream -an integral part of the English cream tea- is a creamier than cream, butterier than butter, thick spread made from raw or pasteurized heavy cream. This indulgence is usually topped with strawberry jam.
It is terribly simple to make, although planning ahead is necessary since the process takes about 48 hours (all but 10 minutes of that is resting, hands-off time.)
Ingredients
1quartraw or pasteurized and homogenized heavy creamDo NOT use ultra-pasteurized. I have not tested this recipe with it because I have been told it will not 'clot'
Instructions
Set the cream (in a lidded jar or the container in which it came) on the counter at room temperature for 12-24 hours.
Pour the room temperature cream into a glass, stoneware or stainless steel pan. The cream should be about 2 to 3-inches deep in the dish. Cover with foil or a tight fitting lid and place in an oven set at 180°F for 8-12 hours, or until there is a thick layer of cream collected over the top with yellow pools of butter fat on it.
Let the covered dish cool to room temperature and then move to the refrigerator for at least 8 hours.
Scrape the thickened layer from the top; this is your clouted cream. Keep in a tightly covered container in the refrigerator until ready to use. This should last about 3 days. Apply generously to your scones, crumpets or toast.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.