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Clotted Cream

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Clotted Cream

I just attempted to make clotted cream for the first time, and I’m uncertain if I did it correctly. Living in the US, I haven’t had the chance to try clotted cream before. I followed the recipe precisely: I baked it in a glass pan for 12 hours at 180°F and then refrigerated it for another 12 hours. However, it turned out quite firm and not very creamy. Is there any way to salvage it? I added some milk (probably a mistake), but it did seem to help a bit. I would really appreciate any advice! Thank you!

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One response to “Clotted Cream”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re off to a great start with making clotted cream! The texture can vary depending on a few factors, such as the cream you used and the baking process. Here are some tips to troubleshoot and hopefully salvage it:

    1. Consistency Adjustment: Since you added some milk, you can try blending it again to achieve a smoother texture. Just be cautious about adding too much liquid at once—start with a small amount and gradually mix until you reach your desired consistency.

    2. Heating: If it’s still too hard, you could gently warm it in a double boiler, stirring continuously to see if that loosens it up. Just be careful not to overheat it, as you want to maintain its clotted qualities.

    3. Use Higher Fat Cream: In the future, ensure you’re using high-fat heavy cream, as this can make a big difference. The higher the fat content, the creamier your clotted cream will be.

    4. Baking Time and Temperature: If you make it again, consider checking the cream around the 10-hour mark. Sometimes the exact time can vary based on your oven, and you might find that a shorter baking time yields a better result.

    5. Taste Test: If it looks and feels a bit off, don’t hesitate to try it! The texture can be different from what you might expect, but if it tastes good, that’s what matters most.

    Don’t be discouraged! Clotted cream can be tricky to get just right, especially the first time. With a little experimentation, you’ll improve with each attempt!

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