DIY Authentic Clotted Cream

Oh boy do I have a treat for you!  I'm talking authentic homemade clotted cream.  It's like heavy cream on steroids.  No joke.  This stuff is amazing.

Start with Pasteurized heavy cream, not Ultra-Pasteurized (apparently, ultra-p won't work).   The closest grocery store I can find that sells regular pasteurized cream is oven an hour away, but a couple of my local farmer's markets sell dairy products from small dairies - usually they're not ultra-pasteurized.  You'll pay a bit more, but it'll be worth it when you taste that first bite of clotted cream.  I promise!

Pour the cream into a shallow baking dish so the cream is an inch or so deep.  Here I have a pint of cream in a shallow oven-safe pasta bowl. 

Be sure to cover your baking dish while it's in the oven.  More on why a little later.

Set the oven to 180F and walk away for 10-12 hours.   Check your owner's manual - some ovens turn off after so many hours.

This is what the cream looks like after 12 hours in the oven.  The color has darkened a bit and the cream has thickened substantially.  But it's not done yet.  Allow the cream to cool at room temperature for an hour or so, then cover it well with plastic wrap and chill overnight.

Chilling overnight helps that clotted layer of cream thicken even further.  Remove the thickened layer from the top of the cream and store it in an airtight jar.  The remaining milky liquid can be used in baking or pour it over your breakfast cereal.  You'll end up with about 1 cup of clotted cream and 1 cup of milky liquid.

Here's what will happen if you don't cover your baking dish - some of the lovely thickened cream will crust over.  

The crusty layer peels back to reveal the clotted cream, but you'll get much more clotted cream if you cover your baking dish with foil during the baking process. 

Either way, try not to eat your weight in clotted cream at this point.  

Be strong - I know you can resist!

And there you have it.  Spread the clotted cream on scones or toast.  Store in an airtight container in the fridge and use within a week.  The leftover milky liquid can be used for baking or pour it on your morning oatmeal.  Enjoy! 

Items used to make this recipe:

(affiliate links)

• shallow bowls http://amzn.to/2qiRlLm

• oven thermometer https://amzn.to/3Ghxwd8

• wooden spreader http://amzn.to/2oT4dWz

• clear glass ramekins http://amzn.to/2oVZMLF

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DIY Authentic Clotted Cream

Printable Recipe

Ingredients

• 1 pint pasteurized heavy cream (not ultra-pasteurized)

Directions

1. Preheat oven to 180F.

2. Pour cream into a shallow oven-safe baking dish and cover well with foil.

3. Bake cream for 10-12 hours.

4. Remove from oven and cool to room temperature, uncovered, for about an hour.

5. Cover well with plastic wrap and chill overnight.

6. Scoop clots from milky liquid and place in an airtight container. Chill well and use within a week.

Notes

• This recipe will yield about 1 cup of clotted cream. The leftover milky liquid can be used for baking or pour it over your breakfast cereal.

• Clotted cream and Devonshire cream are basically the same, but Devonshire cream is made in Devonshire, England.

Mini Strawberry Banana Muffins

Don't be fooled by the simplicity of this dump and mix recipe because these mini strawberry banana muffins taste amazing.  I served them at church today and got many compliments... and one of the ladies even went so far as to say, "When I die, you HAVE to serve these at my funeral!"

Well, let's hope that doesn't happen any time soon.  In the meantime, I think I'll make a surprise delivery to her house.

Items used to make recipe:

(affiliate links)

• professional mini muffin pan https://amzn.to/3g5PggX

• #50 scoop https://amzn.to/3g8Xepz

• cooling rack https://amzn.to/2KkIPci

• baker’s joy https://amzn.to/3INiP3f

• turbinado sugar https://amzn.to/3HbJYwh

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Mini Strawberry Banana Muffins

makes 48-72 mini muffins

Printable Recipe

Ingredients

• 3 cups all purpose flour

• 2 cups granulated sugar

• 1 teaspoon fine salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 3 large eggs

• 1/2 cup canola oil

• 1 1/2 cups mashed ripe bananas

• 2 cups minced fresh strawberries (plus more for garnish, optional)

• 1-2 tablespoons turbinado sugar for sprinkling (optional)

Directions

1. Preheat oven to 350F.

2. Prepare a mini muffin pan by spraying it with Baker's Joy. (USA Pans are my favorite)

3. In a large bowl, whisk together flour, sugar, salt, baking soda, baking powder, and cinnamon.

4. Add eggs, oil, mashed bananas, and diced strawberries; mix until all the ingredients are completely combined.

5. Use a #50 scoop to fill the muffin tin with a level scoop of batter.

6. Dot muffin tops with extra minced strawberries (optional, but it looks so good!).

7. Sprinkle muffin tops with turbinado sugar if desired (also optional, but it adds a lovely crunch, and again, it looks so good!).

8. Bake in center of preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.

9. Allow muffins to cool in pan for 5 minutes before transferring to a cooling rack to cool completely.

Notes

• Allow muffin pan to cool completely before baking subsequent batches.

• Store cooled muffins in an airtight container.  

adapted from noreenskitchen.com