I love clotted (or “Devonshire” or “Cornwall”) cream. I love it on fresh fruit. I love it on home-baked scones. I love it on… anything and everything. And would you believe this heavenly condiment is a cinch to make? All you need is a quart of heavy cream.
I first encountered clotted cream in 1999, while visiting my dear friend Harold Brown at Kensington Palace in London. Harold was Princess Margaret’s butler. He had thoughtfully arranged afternoon tea in the Palace courtyard for the Silver Fox and me.
I can still remember the smokey Lapsang Souchong tea, the Victoria Sponge Cake, and the small, round scones that we spread with strawberry jam and clotted cream. The clotted cream was a delicious dream. Its fresh dairy taste recalled ice cream — if ice cream could be served at room temperature!
Now, some recipe-writers will tell you to cover the baking dish with aluminum foil. This, however, is a terrible idea. The foil (or any kind of lid) will produce steam in the pan, and the final product will be runny. Well, this has been my experience after numerous, and very costly, experiments. Clotted cream should be so incredibly thick that a spoon will stand up in it.
Hint: Start this project early in the evening — or 12 hours before your normal wake-up time.
Let the cream cool to room-temperature — about 30 minutes — and then pop it into the fridge. At this time, you can cover the dish with plastic wrap. Let the cream chill until set — about 4 hours.
and serve it on some freshly-baked English Cream Scones! (Recipe here.)
Well. I hope I’ve inspired you to make this clotted bliss. You can’t host a proper afternoon tea (a/k/a “cream tea”) party without it!
Are you a fan of clotted cream, too? You can let me know by leaving a comment. Meanwhile, here’s the printable recipe:
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