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Clotted Cream

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Clotted Cream Advice Needed!

I recently tried making clotted cream for the first time, and I’m a bit uncertain about how it turned out. Living in the US, I’ve never actually tasted clotted cream before, so I’m not sure what to expect. I followed the recipe closely: I baked it in a glass dish for 12 hours at 180°F, then refrigerated it for another 12 hours. Unfortunately, it turned out quite solid and not very creamy.

I even added some milk (which I may have regretted) to see if that would help, and it seemed to make a slight difference. Is there any way to salvage it? Any suggestions would be greatly appreciated. Thanks!

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One response to “Clotted Cream”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you put a lot of effort into making your clotted cream! Since it came out hard, it’s possible that it needed a bit more time or a lower temperature during the baking process, as clotted cream should have a thick yet spreadable consistency. Adding milk was a good idea to help soften it up, but you might want to try a different approach next time.

    Here are a few suggestions:

    1. Warm it up: Try placing it in a warm spot or gently warming it in a water bath. This can help to loosen it and make it more creamy.

    2. Blend it: Using a hand mixer or a food processor can help incorporate some air and give it a smoother texture. Just be careful not to over-whip it!

    3. Re-evaluate the baking process: For next time, consider baking at a slightly lower temperature (around 160°F), and keep an eye on it to find the right consistency. Some people also find that using cream that is higher in fat (like heavy whipping cream) gives better results.

    4. Resting time: Make sure to allow enough resting time after refrigerating. Sometimes the clotted cream needs a little longer to develop its texture.

    Don’t hesitate to experiment and adjust things to your taste. Clotted cream is just as much about personal preference as it is about technique! Good luck, and enjoy your next batch!

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