Clotted Cream Sous Vide Recipes

CHEF JOHN'S CLOTTED CREAM

Chef John's Clotted Cream image

While the name doesn't exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don't think I've tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes

Time 20h5m

Yield 8

Number Of Ingredients 1

Ingredients

4 cups heavy cream (not ultra-pasteurized)

Steps:

Preheat oven to 175 to 180 degrees F (80 degrees C).
Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.

Nutrition Facts : Calories 410.6 calories, Carbohydrate 3.3 g, Cholesterol 163 mg, Fat 44 g, Protein 2.4 g, SaturatedFat 27.4 g, Sodium 45.2 mg, Sugar 0.1 g

CLOTTED CREAM

Clotted Cream image

Provided by Alton Brown

Categories condiment

Time 5m

Yield 1 cup

Number Of Ingredients 1

Ingredients

2 cups pasteurized (not ultra-pasteurized) cream

Steps:

Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

EASY CLOTTED CREAM

Easy Clotted Cream image

A tasty alternative to the real thing. Heavy cream is lightly sweetened, whipped until stiff, and mixed with a little sour cream for flavor. Serve with scones or fruit.

Provided by Hunter StClaire

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 3

Ingredients

1 cup heavy cream
⅓ cup sour cream
1 tablespoon confectioners' sugar

Steps:

Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 2.2 g, Cholesterol 45 mg, Fat 13 g, Protein 0.9 g, SaturatedFat 8.1 g, Sodium 16.4 mg, Sugar 1 g

CLOTTED CREAM

clotted cream image

Living in Germany I do miss the odd cream tea, so if you feel the same you'll love this recipe. Not quite as good as the original, but it does come jolly close!

Provided by potnoodles

Time 3h

Yield Makes Jar

Number Of Ingredients 0

Ingredients

Steps:

Pour the cream or milk into a wide double saucepan or bowl and place over some hot water on your cooker.
Leave the water to simmer for 2-3 hours.
When the cream or milk has developed a thick bubbly layer on top, remove from the stove and cool in a cool place first and then in the fridge for several hours.
Once the cream has cooled through, carefully lift off the top layer and place in a different container. It should make approx. 150 g. of delicious clotted cream for you to enjoy!

CLOTTED CREAM

Clotted Cream image

Provided by Darina Allen

Categories Milk/Cream Dairy

Yield Makes about 1 1/4 cups

Number Of Ingredients 1

Ingredients

5 cups heavy cream

Steps:

Heat the cream in a heavy sauté pan and gently on the lowest heat for 5-6 hours, by which time it will have a rich, deep-yellow, wrinkled crust (use a diffuser mat if necessary). The cream must not boil or simmer.
Let the cream cool overnight, but preferably not in a fridge (I leave it in a cold pantry).
Next day, lift off the crust, or "clout" as my Cornish son-in-law calls it. Spoon the cream into sterilized glass jars, cover, and store in the fridge. The clotted cream is on top; thick cream left over when the clotted cream is removed can be used as heavy cream and it keeps for ages-several weeks at least.
If your stove doesn't go low enough, then put the cream into an earthenware bowl, set it in a bain-marie, and proceed as above.

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