Thursday, March 24, 2011

Clotted cream!

I wouldn't be me if I styled the photos.
If you were reading my blog a couple of years ago, you know I have tried to make clotted cream. I have tried repeatedly since then with equally dismal results.

Then, the other day, I saw a recipe in the brand new and very appealing One Block Feast by Margo True, an editor at Sunset. The recipe goes like this: Pour a pint of heavy cream into a pan and put it in the oven. Turn the oven to 175. Ignore the cream  and the oven for 12 hours. Take the cream out and turn off the oven. Cover the cream and put it in the refrigerator overnight. In the morning, you will peel off a thick layer  of the most incredible clotted cream I've ever eaten. I ended up with a cup and quarter, exactly what the recipe promised. I am beside myself with happiness.


  1. I love your photos- they get the message across. Your kitchen always looks like a place I would like to be.

    And I've always wanted to try clotted cream. I mean just even to taste it, not to make it.

  2. That's such an intriguing recipe for clotted cream, although I'm a little paranoid (for no good reason, really) about leaving the oven on for 12 hours.

  3. Wow... have been wanting to try the clotted cream recipe in "Milk," but perhaps I'll try this one instead. Is it like the real clotted cream you get in England? Not the shelf-stable jarred stuff available here...

  4. I loved "Milk" but that clotted cream recipe did not work for me.
    Wild Tomato, I seem to have lost all fear of eating anything, and will probably regret it one day.

  5. I had decent success--no, wait, that was creme fraiche. Never mind. Delighted for your success and I would like to come gaze out your window for an hour or two. Thanks.

  6. My husband speaks fondly of the clotted cream he used to eat in England. I think I'll try this.

  7. Sounds lovely, but what does one DO with clotted cream?

  8. It's Not Like a Cat, you make scones and have afternoon tea! Tipsy, the cream is lovely, congratulations, and enjoy!

  9. I have no idea what you use clotted cream for or what you would eat it with. Something sweet?

  10. There was a BBC series earlier in the year called 'Edwardian Farm' where 3 historians spent a year living in the countryside in the traditional way. One of the things they demonstrated was how to make an authentic Devon Cream Tea with scones, preserves etc. and clotted cream. I can't remember the exact method (and the episode isn't on you tube) but there was a large shallow dish full of cream, heated slowly on the hob in a water bath and the resulting layers of cream scopped carefully off and layered in a dish, The point was to get a dozen or so thin layers (with the delicious crust!!). It you're not enough of a fan of heart attacks to eat this straight you can always substitute for butter in pastry. Yum
    Might try it if I ever get the book

  11. I was in Cornwall last year and the clotted cream! Wow, I almost died from a heart attack at the afternoon tea table - but it was unforgettable. I am so going to try this for my scones. Thanks - and I LOVE the photo. My windows mostly have views of the neighbour's paling fences - one each side.

  12. I am making this tonight! first strawberries at farmer's market in texas this week!

  13. I've never had clotted cream so I tried this and ended up with what seems like unsalted butter. Any thoughts?

  14. Dear Jennifer
    Love love love your book! Cheer up you just have pre. holiday blues. Dggjcity

  15. Can I just say how much I love this blog? I found out about it through the radio show Splendid Table. I don't read the blog consistently but when I do I often read them twice. The writing is so off the cuff, your personality comes through. You're bright, witty, sarcastic. I feel for you being surrounded by family who don't share your love of food. What a great record of your efforts, a window into your culinary mind. I sit in NYC on many a Sunday evening skimming through the blog. I love to cook. Have had so many experiences with adventures in the kitchen. I'm jealous that you have time with children and a husband. I want to sit down with you and have one of those awful cocktails with violette liquor. Thanks for so many hours of enjoyment!

  16. I have seen the 12-hour oven recipe also-I'm intrigued. My Dad is Cornish and I so miss the fresh Rodda's Clotted Cream you buy in tubs in the UK. The key in the US is to get the correct milk/cream that is not governmented to death with pasteurization etc. You are in Marin and I'm in Sonoma-where did you get the cream/milk? Commercial store or dairy, which we have plenty of around here?

  17. is 175 fahrenheit or celsius pls?

  18. I think its Fahrenheit because I saw another one like this except it was 180 degrees F. .

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