How to make clotted cream at home? This recipe (which is not really a recipe) will show you how.
Homemade clotted cream is a dangerous thing
The first time I made it, we had people staying for the weekend. We all went out for food, or I cooked, and at one or two occasions (several, to be honest) we had proper cream tea with freshly baked scones and the homemade clotted cream.
As I calculated afterwards, between the six of us we consumed a litre of double cream over that weekend.
But I’ll tell you, that was not the time to count calories or worry about arteries. The cream (albeit marginally overbaked and thus christened ‘the clot’) was divine.
To be honest, my scones and jam were not too shabby either, but The Clot was the star of the gig.
It’s amazing how simple it is to make: well, you have to have an electric oven that will keep super-low temperature consistently and you have to run it for the whole day.
But other than that, it’s basically baking cream and not, as I imagined, some mystic Cornish process involving collecting dew drops of crème-de-la-crème at dawn.
Just be careful with it. My advice is, do a small quantity unless you have an army round for cream tea. It will. All. Go. In a (too fast!) heartbeat.
Have clotted cream, need scones
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