I need a Brit! Clotted Cream question

(Elizabeth Howard) #21

Oh Hell yeah!! I make MY own! Put a pint of heavy cream in shallow glass Pyrex or other large glass baking dish ( cream should be 1/4 to 1/2 inch deep ). Bake on 180 degrees for 12 to 14 hours. Take out and let cool for a couple hours. Wrap with plastic and refrigerate over night. Scrape off the top and store in fridge for up to two weeks. DELICIOUS!!. I added a touch of cinnamon to my second batch. I eat it by itself or I make my own Keto biscuits.

(ianrobo) #22

didn’t @richard do a recipe for this just fantastic Keto product we can have as much as fills us ! it has been a staple of mine for the past two years

(Katie) #23

I have also been wanting to try an imported, jarred clotted cream that I found, but have been aprehensive for the same reasons.

(Katie) #24

Why?

(bulkbiker) #25

Because cold straight out of the fridge on your finger is by far the best way to enjoy it. In cooking it will just get lost… may as well use HWC. Clotted is the king of cream and should be treated with much respect…:grinning:

(Paulie) #26

I’m a Devonshire lad through and through.

For one thing that’s expensive. Second, Wiltshire isn’t Devon. A completely different county which under EU rules a jar could never be labelled that way. Third, Jar of cream? What were they thinking?

Cream first. Make no mistake.

(Drew Says "Eat the Salt, you damned stinking Keto ape" Hardcore Label Licka ) #27

I’m a foodie brit and in my 50 years I have never seen clotted cream in a jar.

My nanna used to make rice pudding with it. It would keep you warm all day.

(Rosemary Easter) #28

This reminds me of a while back when I was talking to an Australian lady. She was telling me about the rather complicated way to make clotted cream. I said why go to all that bother, just buy it and then she explained how she couldn’t buy it in Australia. I was surprised at this (I am English btw) but although I buy it now and then it is more expensive than double (heavy) cream and hasn’t got as much taste. Personally, I use mascarpone on my pancakes with berries when I want a treat - much cheaper and tastes like cream.

(Norma Laming) #29

Because it will just melt into runny fat and the whole point is that it’s clotted cream

#30

I’d rather throw HWC in the blender, make butter, and then eat it

(Jane) #31

I tried to make my own based on the video posted. I had to leave for a business trip before it was ready so I didn’t get to taste it yet. :weary:

Husband says very rich and creamy! Looks just like the video

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#32

I made clotted cream for the first time this weekend using the slow bake method. Very easy.

OMG! It is heavenly! Love the stuff. I put it on top of strawberries and shared some with my mother. It is so rich, at first she thought it was ice cream. Eating it straight works too!

Why did the founding fathers let the British leave this country without leaving the clotted cream recipe? What the heck were they thinking?

Before I made it, I asked my British sister-in-law about clotted cream. She said they eat it occasionally. My brother loves it and says it is the nectar of the gods, Then she asks, “Why are you interested in clotted cream when you can’t eat scones?”

(Bacon is a many-splendoured thing) #33

“Never apologize, never explain.”

#34

Can you make clotted cream in a crockpot on the low temperature setting?

#35

I’m surprised too - you can buy clotted cream in Australia. Often at specialty stores, but even my local little supermarket has it. Admittedly, the stuff is stupidly expensive compared to regular or double cream.

(Rosemary Easter) #36

I think that I had it wrong and she was from Tasmania, sorry.

#37

Yup :smiley:

#38

Lol, what, Tasmania has seceded from Australia?? :laughing:

Actually Tassie is one place in Australia where you should find plenty of clotted cream - there are many fancy little foodie companies there who specialise in quality niche products like that. When my Tasmanian BFF comes to visit, she always brings hand-made (no doubt pricey) foodie treats of that nature along with her.

#39

I also found some tiny jars of clotted cream imported from England. :smile:
Bought a jar but have no idea what to do w/ it. Was never a scone aficionado as they always tasted like cardboard.

(Jane) #40

I ate some of it straight from the pan.

Then I took some and added a bit of fresh ground nutmeg, a dash of cinnamon and some erithrytol and it made a creamy spoonable dessert.

Scones not necessary.