Clotted Cream

Alton Brown

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Strawberry Sky

Rated 3 stars out of 5
  • Rate This Recipe
  • Read 11 Reviews
Total Time:
13 min
Prep
5 min
Inactive
8 min
Yield:
1 cup
Level:
Easy
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Ingredients

  • 2 cups pasteurized (not ultra-pasteurized) cream

Directions

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.

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Newest Ratings and Reviews

Read all 11 reviews

  • on January 12, 2010

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    I know this isn't real clotted cream but it's a very good substitute! I usually buy Luxury Clotted Cream from the Devon Cream Company but have to drive about 20 minutes to get it and pay about $5.00 for a 6 oz jar. Now I can have it whenever I want! I used pasturized (not ultra pasturized heavy whipping cream ($1.99/pint. I tried making it in a small strainer with a regular basket coffee filter with very poor results. I then made it in a small cone filter atop a coffee cup with much more satisfactory results. I found that if I stirred the cream to loosen the thick parts every few hours, I got more "clotted cream" left in the filter.

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  • on October 11, 2009

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    I tried it a couple of times and got very little cream. They sell it at a couple of Middle Eastern stores in Skokie IL. It tastes just like the Clotted Cream I had when I was in London. They call it a different name. The brand they carry is by Atour Foods, they have a website www.atourfoods.com. When I try making it I get very little pieces, the one I buy is a nice thick piece of cream. It's yummy on bread and honey.

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  • on August 31, 2008

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    This is really as good as I've had in England or Canada. The trick is to make sure you DO NOT use ultra-pasteurized cream. It won't work..... and it isn't easy to find cream that's not ultra-pasteurized in the big food stores. I also think regular cream instead of heavy whipping cream works quicker. I don't use the cone type coffee filters.

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