Hi Bold Bakers! I made Clotted Cream for the first time and now you can, too! Try out my easy recipe at home: www.biggerbolderbaking.com/clotted-cream-recipe/ and let me know how you get on! :)
I routinely make clotted cream in my crockpot and love it! After making it I store it in the freezer for up to a month and it is just as yummy as when first made.
Hi Gemma~ I live in Indonesia & my oven is a gas oven… I'd love to try this someday but do you think a gas oven would be able to maintain consistent heat for 12 hours? Also it has 2 modes; upper heat & lower heat, which one should I use? (If using a gas oven is possible at all) I'd really appreciate if you would answer this, thank you in advance~
Not sure I'd describe clotted cream as a hybrid of whipped cream (and butter). Whipped cream makes it sound a lot less flavoursome than the genuine thing (to me). But then I've never tried that combination to be fair. Maybe something like the richest, thickest Jersey heavy cream (or double cream if your from the UK), mixed with a smaller percentage of a good butter. Anyway, what a nice simple recipe. Think I'll try that.
Hey Gemma, thank you for another great video. So I discovered that you can make clotted cream without leaving the oven on for 12 hours... Very similar... preheat oven to 430F put cream in, in exactly the same way... close oven door and turn oven off. Leave in for 12 hours and put into fridge straight away for another 8 hours. Comes out exactly the same. And this method came from an Cornish guy who said this is a traditional Cornish way of making clotted cream. Enjoy! ^_^
@@kimtee8961 You can wait a couple of minutes before turning it off. But as soon as the oven is at the right temp you can put the cream in. I usually wait 2 minutes after the cream is in, then I turn off oven and leave for 12 hours. Don't open the oven door during this time. Hope this helps!
Yes ur correct, no reason to ever leave ur oven running for 12 hours at a low temp when u can run it at a high temp for a short time and then cut the oven off and just wait. It’s great to start this on a Saturday morning and then have it ready for Sunday morning before heading to church. It can last for a few days in the fridge but that never happens in my home.
Thank you so much for this comment! EVERY single recipe I've found has said you need to leave your oven on for 12 hours, but I have a gas oven and that scares me, lol. One, not only is leaving an oven on for 12 hours kinda gnarly, but two, I have a gas stove, so my oven runs very very hot. Definitely going to try your method!
Thank you a trillion times thank you for this recipe. In my humble opinion. You cannot have scones without clotted cream and jam. It’s a heavenly dream in one’s mouth. I’m chuffed to bits.
Thank you 🙏 finally a RUclipsr I watch that has easy step by step instructions and knows what they are talking about !! I have yet to make a recipe by Gemma that wasn’t AMAZING and worked out perfect ! Love you Gemma and the crew ! Huge bigger bolder baking fan here !! ❤️👩🏻🍳
You cannot "find" it anywhere. It only lasts for about five days, so grocery stores won't have it. Trust me, if it was commercially made, it would include a host of preservatives and other unknown ingredients to create a "stable" shelf life. Clotted cream is so easy to make, but there has to be hundreds of recipes on how to make it. There is another video that says to preheat your oven BUT when you put the cream into the oven "then turn the oven Off" and he repeats that several times. That's the recipe in going to make because the clotted cream that he made looked beautiful.
Please do make the clotted cream ice cream! At Universal Orlando, The Wizarding World of Harry Potter they sell clotted cream ice cream at Florean Fortescue’s Ice Cream Parlour in Diagon Alley. I didn’t even know what clotted cream was but this is my favorite ice cream there. I even like it better than the butterbeer ice cream. I would absolutely love to know how to make it.
Same! That was the first place I found clotted cream and absolutely loved it then found out how hard it was to find in the U.S. 🤣. I'm finally about to try making my own
Aaaahhh, I'm so glad to see this recipe, I miss the clotted cream in Italy 🤧 It reminds me of the lovely tea houses in the UK where you can smell the scent of freshly baked scones as soon as one enters the room. Will surely try to make it myself, thank you 😊
Hi Gemma! I went to the UK almost ten years ago now, and my friend Emma treated me to cream tea, it's the first time I'd ever had clotted cream! If you go to Cornwall and have cream tea, make sure you put the jam on your scones first and the cream goes on top. The way you did it in the video is the Devoner way. Either way I'm sure it's delicious but as Emma is Cornish she wanted me to be sure I didn't look like a Devoner! So passing on the information. :)
@@biggerbolderbaking Definitely! I used to have a British food store local to me where I could buy scones and clotted cream (very expensive, of course!) but it closed a few years ago, so I haven't had clotted cream since, and the only scones I've been able to get are from Starbucks which is an entirely different thing. I think you have a scones recipe, right? How do you use the liquid from this in it?
I'm a Devonian but I actually prefer scones with the jam on before the cream (the Cornish way) it is a fierce debate between the two counties lol. We're very lucky to have clotted cream on sale in all the shops, down here in the West Country (south west of England).
I really don't know how many times I have watched this episode on repeat. There is something about clotted cream that makes me giddy inside. Thank you Gemma! I literally became hysterical when this video popped up in my notifications. Lol Gemma, I still hope that Sans Rival is on your list of future recipes!
To anyone that hasn't ever had clotted cream try this it is so easy and so good. Also strawberry jam is nothing but strawberries some lemon juice sugar stirred around in a frying pan until it thickens so easy so good
I ordered some cream from Dutch meadows farm and made this recipe. It is incredibly delicious. I’m serving this tomorrow morning for Father’s Day breakfast. I’m so excited to serve it because it is the bomb! Thank you for your video on how to make clotted cream!
I used to read a lot of romance novels back in the 1980's and they were all set in the 1800's England, Ireland, Scotland....and there was always something about clotted cream. Always wanted to try it, so glad you made it.
I made this, using Steves Kitchens recipe. my family couldn't believe it nor could I. Its like a magical melding of cream and butter, an amazing thing to behold
Wow, so easy. I've been to the UK many times and enjoyed Clotted Cream many times while I was there. I'll be making this for myself... thank you Gemma!
Hi Gemma, this was a great video. I love that you said if you're not sure if you're cream is ultra pasteurized, to ask the cow. I made this, and loved it.
Nothing tastes better than home made clotted cream! I've tried all different brands (except for Rhodda's, which I heard is the most realistic to homemade) and nothing comes close! It's even better than the local tea cafe's. So worth the time!!
In my part of the UK, where clotted cream is famous, there is a 'thing' between the people from Devon and the people from Cornwall, whereby they argue whether the cream goes on the scone first, or the jam. Personally, I butter the scone first, then spread the jam and top it off with the clotted cream . . . . Yummmm! TFS 👍❤
Answer a question for me: whenever I’ve had clotted cream it was all white in color, this recipe shows the yellow skim Incorporated into the cream - should it be skimmed off? How is it served in the UK? I go to a store that specializes in all things British and their clotted cream is white without the skim.
Yes, cream first. I'm no expert, but I've read that yellow clotted cream is actually better quality than white, in that the color shows that the cream has a higher fat content.
The cream being yellow shows the amount of beta carotene from the cow's diet which is hopefully grass. The more yellow, means that the more grass it's eaten.
@@biggerbolderbaking Why is it sometime white rather than yellow in England when English cows theoretically eat much more grass than American dairy cows?
In India we take full fat milk and boil it on gas in the large vessels and keep it stirring throughout the process. It takes 2 hours for 2 litre milk then add sugar as per your taste then cool it and keep inside fridge for 3-4 hours .. after that trust me it’s taste like heaven. It’s like sweet combination of thick creamy milk with clot 😋😋😋
In Hindi it is called " Malaa-ee". When I was little I remember my mom would boil the milk recieved by the milkman, which would always be direct from the farm, fresh and with heavy fat content. It was always delicious to the last drop. She would boil it and then leave it to simmer until a thick layer of clotted cream (malaa-ee) settles on top. Then she would scoop it out and serve us with honey over the torn apart fresh French baguette, which was also delivered piping hot straight from the bakery. Emmm! yum yum! 🤤. You reminded me of those Golden days with your this recipe. Thank you!
Making Clotted Cream for the Hundreth time I'm sure. It's so delicious!! I put it in after dinner so overnight I wake up to fresh clotted cream. So good!! Thank you Gemma!!
I originally found your channel due to my search for info about clotted cream since you’re Irish but never found it in your basics series. I can’t believe the day has finally come ! I clicked on the video sooo fast. 😂
I'm amazed you've never had it before, it's a staple at our family get together with scones or just with cake!! Always go jam first though then you can pile high with cream!!
I’m from England and clotted cream with strawberry jam is heavenly. Clotted cream is available all over our country, but I especially love eating it in Cornwall when I’m on my holidays, where it originated. They also make clotted cream ice-cream there which is like no other ince-cream. I’m curious to know if it tastes the same, as Milk from Grass fed Jersey cows is used, so I’d advise to use an organic, grass fed cream with the highest fat content possible. Here in England, we have all sorts of cream, from pouring cream, whipping cream, double fat cream and extra thick double fat cream from Jersey cows, but nothing beats clotted cream. I’ll give it a try and see if it matches the real deal.
Making me some clotted cream today! Hope it turns out 🤞Thanks for all the recipes, Gemma! I’ve made vanilla extract, mascarpone, ladyfingers, and now clotted cream whilst using your recipes! 😋
My first time to have clotted cream, Gemma, was at the Ritz in London where we did the whole "High Tea" experience, so much fun and the clotted cream was soooooo good!
I'm a Brit. Instead of wasting time and electricity, just reduce heavy cream in a saucepan on medium low heat for 30-45 minutes. The quality is much better too as it is all smooth without all those crusty bits.
A few years ago our daily newspaper (the Montreal Gazette) published a recipe for clotted cream that said you had to keep skimming the surface repeatedly over the 12 hours - I clipped the recipe, even though I knew I would never make it! It's so nice to hear that that's not necessary. Now, if only I could find some cream ...
I tried this using other videos as reference. They didnt show what it supposed look like at each step. At the end of 12 hours I didnt have any congealed goodness so I deemed it to be a failure and chucked it. But yours right out of the oven looks exactly like mine! I chucked something that was halfway done.. I will try again! Thanks for the easy instruction.
@@biggerbolderbaking Hey Gemma. I did it! I tried this recipe again and it came out beautifully. With raisin scone, it was just so scrumptious. Thank you very much.
I'm trying this in the morning. I read your reply to someone wanting to use a slow cooker so that's what I'll use since my oven shuts off after 4 hours and I'm going to bed now. Lid off, set to warm on the slow cooker? Will make scones with the leftover liquid. Never had it before.
Gorgeous! Ta, Gemma. I tasted clotted cream in Ilfracombe, UK years ago when I lived in England with my husband and son. We were on holiday down there and it was lovely.
Hi Gem-ma! your pre-taste face was priceless! I 've never heard of this cream before! You are definitely expanding our taste experiences! as always... Thank you!
Strawberry jam is one of the traditional jams for scones and clotted cream tea. The other is blackcurrant jam, preferably homemade. Russian style (something to do with the colour I think). But I'm sure that other jams may suitable.
Thank you for the recipe. I tried it with ultra pasteurized cream and it clotted just fine. I liked the taste, but the taste was probably different than it would be with pasteurized or raw cream.
Hi Gemma! 👋 Love your recipes. So here’s a SUGGESTION to clean that big roasting pan……Use BAR KEEPERS FRIEND cleanser to remove those brown stains. But DON’T LET IT SIT more than 1 minute. Scrub as soon as you’ve got a paste & rinse. It’ll work wonders. They say to wear gloves 🧤. I usually don’t but don’t do what I do if you’ve got nice nails 💅🏼. Good luck 🍀.
There's been a cream tea online party introducing scones with clotted cream and strawberry jam to go with a proper tea, as they call it :D This gets me very interested in the clotted cream, it's the first time i am hearing of it, even though i have read a friend's posts of his regular cream tea rendevous, like..... what is this tea time thing called cream tea?? lol As i go over to your video (2nd video i've watched) i find yours is what i see as the most beautiful clotted cream, it's the kind that i will like and enjoy! Thank you Gemma for sharing!
Clotted cream is definitely heaven on earth! I’m extremely happy that there’s a way to make it at home - between being just plain hard to find here in the States and/or not wanting to pay a fortune for a small amount, it wasn’t easy to come by until recipes like this came out. I love this method. :) As to finding heavy whipping cream that isn’t ultra-pasteurized, I’ve only succeeded once and now live many states away from where it was sold... 😭
I've just watched a video that makes clotted cream in the microwave and also on the stove top with around 33% cream. And it can work with ultra pasteurised cream too. It didn't take 12 hours to make in the oven like your recipe. Looks like it turned out pretty good if the video was anything to go by so I suggest you maybe look at that ?
Nice try on the clotted cream, it looks amazing when you scoop it out. It makes me wanna eat it. Keep going with this wonderful channel, I love it a lot. ♡♡
I have never heard of this , but I'm def gonna give this a try!!! ty for sharing this Gemma !!! and of course ur scone recipe is to die for , so will have to make both ... lol
...similar to making clarified butter before you have the butter...I'll try it to compare...either way you're removing the milk solids...great stuff Gemma
This is the first time I've seen clotted cream actually made. I figured it was a thick cream but had no idea it required a half day's worth of continuous low heat then overnight chilling. I can honestly say I learned something new today! I'm googling other uses for clotted cream since my interest has now been piqued.
Gemma you can do this in a slow cooker on the warm setting too overnight lid off I believe with a tea towel to keep smutt out use that whey in breads, cakes or scones.
Interesting! Would using a dehydrator would give you the same result? I see people use ovens on low temperatures for certain recipes that call for a dehydrator. Though, I can’t imagine dehydrating cream would give you that kind of crusty/baked top to the more liquid you cream. Very interesting!!
Hi Gemma, thank you so much for your basics series in addition to your other great recipes. They, like you, are awesome! Do you have a recipe for plain yogurt? Plz say yes and plz make a video or even a series about it like you did with the dough series to share with us your fans. Thanks in advance. XOXO. GOD bless.
@@houngandave www.thatskinnychickcanbake.com/homemade-clotted-cream/ Is one. It takes a full day! 8 to 12 hours cooking, vent, then 8 to 12 hours cooling before you open it. This one: theviewfromgreatisland.com/instant-pot-clotted-cream-recipe/ You go 8 to 10 hours, then cool at room temp, then refrig overnight, a bit easier. Both use the yogurt setting, and you need heavy whipping cream that is NOT ultra pasteurized. Making it in a 3 qt pot would be great, I think. Either way, just making it is fantastic!
Hi Gemma, Just found your channel, and it is so cool. I just made the clotted cream and it is a bit runny. I used pasteurized heavy cream as you mentioned. Left it in the oven for a bit over 12 hours, and left it in the fridge overnight (actually all day). However, when I took it out, it was quite runny. I used a sieve to separate the cream from the whey. My question is: How can I thicken up the cream? Once again great channel. Gary
I do miss clotted cream so much. I used to study in the UK and could buy it in supermarkets or just go have scones in a tea house. Practically nowhere else in the world sells clotted cream in stores, so it's good to be able to make at home. I'm worried about my weight though...
Hi Bold Bakers! I made Clotted Cream for the first time and now you can, too! Try out my easy recipe at home: www.biggerbolderbaking.com/clotted-cream-recipe/ and let me know how you get on! :)
Gemma Stafford looks delicious 😋
Give it a go!
Definitely will and I’m making the best ever scones to
I routinely make clotted cream in my crockpot and love it! After making it I store it in the freezer for up to a month and it is just as yummy as when first made.
Hi Gemma~ I live in Indonesia & my oven is a gas oven… I'd love to try this someday but do you think a gas oven would be able to maintain consistent heat for 12 hours? Also it has 2 modes; upper heat & lower heat, which one should I use? (If using a gas oven is possible at all)
I'd really appreciate if you would answer this, thank you in advance~
It basically tastes like a hybrid of whipped cream and butter. Both individually are delicious but the combination is divine
I'd say it's more like caramelized cream, very special taste!
COOL
I was wondering what type of taste it was - if it was sort of a buttery taste or not....but definitely makes me want to try it❤
Not sure I'd describe clotted cream as a hybrid of whipped cream (and butter). Whipped cream makes it sound a lot less flavoursome than the genuine thing (to me).
But then I've never tried that combination to be fair.
Maybe something like the richest, thickest Jersey heavy cream (or double cream if your from the UK), mixed with a smaller percentage of a good butter.
Anyway, what a nice simple recipe. Think I'll try that.
I actually thought it was whipped cream mixed.with butter indeed. Is delicious!
Hey Gemma, thank you for another great video. So I discovered that you can make clotted cream without leaving the oven on for 12 hours... Very similar... preheat oven to 430F put cream in, in exactly the same way... close oven door and turn oven off. Leave in for 12 hours and put into fridge straight away for another 8 hours. Comes out exactly the same. And this method came from an Cornish guy who said this is a traditional Cornish way of making clotted cream. Enjoy! ^_^
Thanks for sharing!
How long should it be preheated to that temperature?
@@kimtee8961 You can wait a couple of minutes before turning it off. But as soon as the oven is at the right temp you can put the cream in. I usually wait 2 minutes after the cream is in, then I turn off oven and leave for 12 hours. Don't open the oven door during this time. Hope this helps!
Yes ur correct, no reason to ever leave ur oven running for 12 hours at a low temp when u can run it at a high temp for a short time and then cut the oven off and just wait. It’s great to start this on a Saturday morning and then have it ready for Sunday morning before heading to church. It can last for a few days in the fridge but that never happens in my home.
Thank you so much for this comment! EVERY single recipe I've found has said you need to leave your oven on for 12 hours, but I have a gas oven and that scares me, lol. One, not only is leaving an oven on for 12 hours kinda gnarly, but two, I have a gas stove, so my oven runs very very hot. Definitely going to try your method!
Thank you a trillion times thank you for this recipe. In my humble opinion. You cannot have scones without clotted cream and jam. It’s a heavenly dream in one’s mouth. I’m chuffed to bits.
Thank you 🙏 finally a RUclipsr I watch that has easy step by step instructions and knows what they are talking about !! I have yet to make a recipe by Gemma that wasn’t AMAZING and worked out perfect ! Love you Gemma and the crew ! Huge bigger bolder baking fan here !! ❤️👩🏻🍳
No way! I'm definitely trying this clotted cream! You can't find it anywhere in the U.S. and I've heard it tastes delicious!
You cannot "find" it anywhere. It only lasts for about five days, so grocery stores won't have it. Trust me, if it was commercially made, it would include a host of preservatives and other unknown ingredients to create a "stable" shelf life. Clotted cream is so easy to make, but there has to be hundreds of recipes on how to make it. There is another video that says to preheat your oven BUT when you put the cream into the oven "then turn the oven Off" and he repeats that several times. That's the recipe in going to make because the clotted cream that he made looked beautiful.
Please do make the clotted cream ice cream! At Universal Orlando, The Wizarding World of Harry Potter they sell clotted cream ice cream at Florean Fortescue’s Ice Cream Parlour in Diagon Alley. I didn’t even know what clotted cream was but this is my favorite ice cream there. I even like it better than the butterbeer ice cream. I would absolutely love to know how to make it.
It's quite a common flavour of ice cream here in the UK! Butterbeer, not so much.
Elite - It’s not a common flavor in Florida! LOL Butterbeer is a Harry Potter thing. It’s served regular, frozen, warm in the winter & as ice cream.
Sounds DIVINE!! I gotta try it!
Same! That was the first place I found clotted cream and absolutely loved it then found out how hard it was to find in the U.S. 🤣. I'm finally about to try making my own
Good gracious, you’ve actually made me want to visit Florida!
Aaaahhh, I'm so glad to see this recipe, I miss the clotted cream in Italy 🤧 It reminds me of the lovely tea houses in the UK where you can smell the scent of freshly baked scones as soon as one enters the room.
Will surely try to make it myself, thank you 😊
Hi Gemma! I went to the UK almost ten years ago now, and my friend Emma treated me to cream tea, it's the first time I'd ever had clotted cream! If you go to Cornwall and have cream tea, make sure you put the jam on your scones first and the cream goes on top. The way you did it in the video is the Devoner way. Either way I'm sure it's delicious but as Emma is Cornish she wanted me to be sure I didn't look like a Devoner! So passing on the information. :)
Thanks for sharing this important tidbit! Amused to see those little differences 😉
@@biggerbolderbaking Definitely! I used to have a British food store local to me where I could buy scones and clotted cream (very expensive, of course!) but it closed a few years ago, so I haven't had clotted cream since, and the only scones I've been able to get are from Starbucks which is an entirely different thing. I think you have a scones recipe, right? How do you use the liquid from this in it?
Kaylee, you can use the remaining liquid in place of the milk in her scone recipe
@@Stielstra123 thank you!!
I'm a Devonian but I actually prefer scones with the jam on before the cream (the Cornish way) it is a fierce debate between the two counties lol. We're very lucky to have clotted cream on sale in all the shops, down here in the West Country (south west of England).
I really don't know how many times I have watched this episode on repeat. There is something about clotted cream that makes me giddy inside. Thank you Gemma! I literally became hysterical when this video popped up in my notifications. Lol
Gemma, I still hope that Sans Rival is on your list of future recipes!
I will see what I can do!
To anyone that hasn't ever had clotted cream try this it is so easy and so good. Also strawberry jam is nothing but strawberries some lemon juice sugar stirred around in a frying pan until it thickens so easy so good
Thank you for your positive review.
I ordered some cream from Dutch meadows farm and made this recipe. It is incredibly delicious. I’m serving this tomorrow morning for Father’s Day breakfast. I’m so excited to serve it because it is the bomb! Thank you for your video on how to make clotted cream!
I’m delighted to hear that, April. Well done to you!
I used to read a lot of romance novels back in the 1980's and they were all set in the 1800's England, Ireland, Scotland....and there was always something about clotted cream. Always wanted to try it, so glad you made it.
I made this, using Steves Kitchens recipe. my family couldn't believe it nor could I. Its like a magical melding of cream and butter, an amazing thing to behold
I'm delighted to hear that! Well done, you!
Wow, so easy. I've been to the UK many times and enjoyed Clotted Cream many times while I was there. I'll be making this for myself... thank you Gemma!
Awesome!
Hi Gemma, this was a great video. I love that you said if you're not sure if you're cream is ultra pasteurized, to ask the cow. I made this, and loved it.
Well done to you, Brynn! Thank you for sharing.
Nothing tastes better than home made clotted cream! I've tried all different brands (except for Rhodda's, which I heard is the most realistic to homemade) and nothing comes close! It's even better than the local tea cafe's. So worth the time!!
Glad you think so, Christopher!
In my part of the UK, where clotted cream is famous, there is a 'thing' between the people from Devon and the people from Cornwall, whereby they argue whether the cream goes on the scone first, or the jam. Personally, I butter the scone first, then spread the jam and top it off with the clotted cream . . . . Yummmm! TFS 👍❤
Answer a question for me: whenever I’ve had clotted cream it was all white in color, this recipe shows the yellow skim Incorporated into the cream - should it be skimmed off? How is it served in the UK? I go to a store that specializes in all things British and their clotted cream is white without the skim.
Jane Powers its just because its homemade🤷🏼♀️ i had clotted cream with and without the yellow stuff did not change the taste in my opinion 😊
Yes, cream first.
I'm no expert, but I've read that yellow clotted cream is actually better quality than white, in that the color shows that the cream has a higher fat content.
The cream being yellow shows the amount of beta carotene from the cow's diet which is hopefully grass. The more yellow, means that the more grass it's eaten.
@@biggerbolderbaking
Why is it sometime white rather than yellow in England when English cows theoretically eat much more grass than American dairy cows?
In India we take full fat milk and boil it on gas in the large vessels and keep it stirring throughout the process. It takes 2 hours for 2 litre milk then add sugar as per your taste then cool it and keep inside fridge for 3-4 hours .. after that trust me it’s taste like heaven. It’s like sweet combination of thick creamy milk with clot 😋😋😋
Thank you for sharing, Pari.
In Hindi it is called " Malaa-ee". When I was little I remember my mom would boil the milk recieved by the milkman, which would always be direct from the farm, fresh and with heavy fat content. It was always delicious to the last drop. She would boil it and then leave it to simmer until a thick layer of clotted cream (malaa-ee) settles on top. Then she would scoop it out and serve us with honey over the torn apart fresh French baguette, which was also delivered piping hot straight from the bakery. Emmm! yum yum! 🤤. You reminded me of those Golden days with your this recipe. Thank you!
Thank you for sharing such a wonderful childhood memory, Humera.
@@biggerbolderbaking need no mention 😊
Making Clotted Cream for the Hundreth time I'm sure. It's so delicious!! I put it in after dinner so overnight I wake up to fresh clotted cream. So good!! Thank you Gemma!!
I’m delighted you got on well with this recipe! Thank you for sharing.
I originally found your channel due to my search for info about clotted cream since you’re Irish but never found it in your basics series. I can’t believe the day has finally come ! I clicked on the video sooo fast. 😂
I visited the UK in October 2019. One of the things on my list of foods to try was clotted cream. I was not disappointed. I love the stuff.
Well done ! Thanks fro trying it out !
"If you're lucky enough to have a cow in your garden, then you can ask the cow." Gemma, you're the best baker ever
Thank you for the kind words, Chenzel 😊
Fascinating. I don't think I've ever seen clotted cream before. I don't think I really knew what it was before. Thank you for the tutorial.
I'm amazed you've never had it before, it's a staple at our family get together with scones or just with cake!! Always go jam first though then you can pile high with cream!!
Found your site last night and now I am hooked This is a wonderful resource.
Thank you.
Welcome to Bigger Bolder Baking!
I really like these kind of videos! Good work, Gemma ☺
Thanks!
I love your bold baking basics. They are very helpful.
Thank you so much Jeanne Marie
I’m from England and clotted cream with strawberry jam is heavenly. Clotted cream is available all over our country, but I especially love eating it in Cornwall when I’m on my holidays, where it originated. They also make clotted cream ice-cream there which is like no other ince-cream. I’m curious to know if it tastes the same, as Milk from Grass fed Jersey cows is used, so I’d advise to use an organic, grass fed cream with the highest fat content possible. Here in England, we have all sorts of cream, from pouring cream, whipping cream, double fat cream and extra thick double fat cream from Jersey cows, but nothing beats clotted cream. I’ll give it a try and see if it matches the real deal.
I made this then used it for avocado toast. I just want to say... HOLY FREAKING YUM!!!
Scones with clotted cream and Lemond Curd, just heaven in the month.
YUM!
Making me some clotted cream today! Hope it turns out 🤞Thanks for all the recipes, Gemma! I’ve made vanilla extract, mascarpone, ladyfingers, and now clotted cream whilst using your recipes! 😋
Sounds very promising, Kaitlyn! I hope you get on well with it.
yay another bold baking basics video i love these!
Every Sunday!
Yay....!!!! You finally proved that you're Awesome-er than any other baking chefs Gemma.... So professional and I love your style...😍
I agree with you!
Thanks a million!
Hi I live in Devon and very lucky to have clotted cream in abundance yum yum x
My first time to have clotted cream, Gemma, was at the Ritz in London where we did the whole "High Tea" experience, so much fun and the clotted cream was soooooo good!
Now you can recreate that experience at home 😉
I first had clotted cream at the Orangery at Kensington Palace and have thought about it ever since!
I'm a Brit. Instead of wasting time and electricity, just reduce heavy cream in a saucepan on medium low heat for 30-45 minutes. The quality is much better too as it is all smooth without all those crusty bits.
Hey Gemma...What a Connection! Today i was searching for d recipe on youtube and you posted it. Can't believe it... Thankyou so much for d recipe.❤❤❤
Seems that great minds (and taste buds!) think alike 😉
@@biggerbolderbaking Lots of Love...Bless you😊
A few years ago our daily newspaper (the Montreal Gazette) published a recipe for clotted cream that said you had to keep skimming the surface repeatedly over the 12 hours - I clipped the recipe, even though I knew I would never make it! It's so nice to hear that that's not necessary. Now, if only I could find some cream ...
I hope your supermarket has replenished enough stock.
I tried this using other videos as reference. They didnt show what it supposed look like at each step. At the end of 12 hours I didnt have any congealed goodness so I deemed it to be a failure and chucked it. But yours right out of the oven looks exactly like mine! I chucked something that was halfway done.. I will try again! Thanks for the easy instruction.
I'm delighted to hear that Lee. Go ahead and give it another go.
@@biggerbolderbaking Hey Gemma. I did it! I tried this recipe again and it came out beautifully. With raisin scone, it was just so scrumptious. Thank you very much.
Oh wow I didn’t know how to make clotted ream but that is fantastic Gemma, thank you for this, it’s the first time I’ve seen it being made on RUclips
Well THAT was easy enough for how much I love this. Thanks
Never heard about clotted cream, but looks really good, thanks for the Bold Baking Basics series Gemma😄
I'm trying this in the morning. I read your reply to someone wanting to use a slow cooker so that's what I'll use since my oven shuts off after 4 hours and I'm going to bed now. Lid off, set to warm on the slow cooker? Will make scones with the leftover liquid. Never had it before.
Thanks for sharing, Nessa. You can cover it while it cooks.
@@biggerbolderbaking I put a towel over the pot/under the lid and it turned out great. :)
Thanks Gemma! I want to make this.
Go for it, Timothy. The link to the recipe is in the caption above. Hope you like it!
Gorgeous! Ta, Gemma. I tasted clotted cream in Ilfracombe, UK years ago when I lived in England with my husband and son. We were on holiday down there and it was lovely.
This recipe makes your house smell like Heaven. Soooooo gooood!
Thanks a million!
@@biggerbolderbaking My pleasure, and thank you for wonderful and delicious videos : )
Saw a tutorial by Pants Down and Aprons On about clotting cream in the microwave. Seemed doable. Worth a try.
Go for it! It is lovely and also quite hard to find outside the UK.
Another winner Gemma! Love all your recipes!❤️
I made a Cheese cake with pecan shortbread cookies crust , topped with clotted cream and lemon curd ,so good.
Sounds delicious ! Thanks for sharing !
Hi Gem-ma!
your pre-taste face was priceless!
I 've never heard of this cream before! You are definitely expanding our taste experiences!
as always... Thank you!
Thank you for doing this recipe. I had clotted cream for the first time a few years ago and have been dying to try my hand at making it.
Strawberry jam is one of the traditional jams for scones and clotted cream tea. The other is blackcurrant jam, preferably homemade. Russian style (something to do with the colour I think). But I'm sure that other jams may suitable.
Thank you for sharing, Jon.
Never heard about this.... but it looked pretty yummy. Thanks Gemma
Thanks for sharing your video😁looks delicious
Glad you enjoyed it!
Thank you for the recipe. I tried it with ultra pasteurized cream and it clotted just fine. I liked the taste, but the taste was probably different than it would be with pasteurized or raw cream.
Thanks for sharing! Well done to you!
Hi Gemma! 👋 Love your recipes. So here’s a SUGGESTION to clean that big roasting pan……Use BAR KEEPERS FRIEND cleanser to remove those brown stains. But DON’T LET IT SIT more than 1 minute. Scrub as soon as you’ve got a paste & rinse. It’ll work wonders. They say to wear gloves 🧤. I usually don’t but don’t do what I do if you’ve got nice nails 💅🏼. Good luck 🍀.
Thank you for sharing this, Deni. Delighted you like my recipes.
I am definitely making this thank you very much have a nice day🙏🏻🙏🏻🙏🏻🙏🏻
This made me so cravy of clotted cream omgggg
I hope you’ll give this a go. Here’s the recipe, www.biggerbolderbaking.com/clotted-cream-recipe/
There's been a cream tea online party introducing scones with clotted cream and strawberry jam to go with a proper tea, as they call it :D This gets me very interested in the clotted cream, it's the first time i am hearing of it, even though i have read a friend's posts of his regular cream tea rendevous, like..... what is this tea time thing called cream tea?? lol As i go over to your video (2nd video i've watched) i find yours is what i see as the most beautiful clotted cream, it's the kind that i will like and enjoy! Thank you Gemma for sharing!
You are welcome, Shin. I hope you will give it a try!
@@biggerbolderbaking Thank you! I definitely will once i get the things needed to make clotted cream, an oven is one of them ^_^
Thank you Gemma for this recipe, I had also requested for it. 😀
Clotted cream is definitely heaven on earth! I’m extremely happy that there’s a way to make it at home - between being just plain hard to find here in the States and/or not wanting to pay a fortune for a small amount, it wasn’t easy to come by until recipes like this came out. I love this method. :)
As to finding heavy whipping cream that isn’t ultra-pasteurized, I’ve only succeeded once and now live many states away from where it was sold... 😭
I’m sorry to hear that, Rachel. But if you do get your hands on some heavy cream, I hope you’ll make clotted cream using it.
Really missed clotted cream as a vegan, apparently this works with plant based creams too! Can't wait to try this method!
I haven’t tried it with a plant based cream. Interesting! Thank you for sharing.
Hey Gemma it's a lovely video....in India it's called malai n it get forms on top of the milk ...
I've just watched a video that makes clotted cream in the microwave and also on the stove top with around 33% cream. And it can work with ultra pasteurised cream too. It didn't take 12 hours to make in the oven like your recipe. Looks like it turned out pretty good if the video was anything to go by so I suggest you maybe look at that ?
I used double cream which is something like 45% which came out super tasty!!
Well done!
Thank you for this! I would love to see the clotted cream used in the other recipes that you mentioned in this video.
You could definitely spread it over scones www.biggerbolderbaking.com/best-ever-irish-scones/
Nice try on the clotted cream, it looks amazing when you scoop it out. It makes me wanna eat it.
Keep going with this wonderful channel, I love it a lot. ♡♡
I have never heard of this , but I'm def gonna give this a try!!! ty for sharing this Gemma !!! and of course ur scone recipe is to die for , so will have to make both ... lol
We called it Kaymak in Turkish and Urum in Mongolia 💛♥️
...similar to making clarified butter before you have the butter...I'll try it to compare...either way you're removing the milk solids...great stuff Gemma
This cream is used in most middle easten sweets. It is yummy and rich 😋
Good to know! Delighted you like this, Basma.
Loved the video !
Glad you liked it! Thank you for watching.
Perfect for my scones. Thanks ❤
You're welcome 😊
Omg! That Looks so amazing 🤤
Amazing... Really needed that recipe.. Love ya💖
This is the first time I've seen clotted cream actually made. I figured it was a thick cream but had no idea it required a half day's worth of continuous low heat then overnight chilling. I can honestly say I learned something new today! I'm googling other uses for clotted cream since my interest has now been piqued.
Gemma you can do this in a slow cooker on the warm setting too overnight lid off I believe with a tea towel to keep smutt out use that whey in breads, cakes or scones.
Interesting! Would using a dehydrator would give you the same result? I see people use ovens on low temperatures for certain recipes that call for a dehydrator. Though, I can’t imagine dehydrating cream would give you that kind of crusty/baked top to the more liquid you cream. Very interesting!!
I think it would! Give that a go and let me know! I am learning here too 😉
I've never had clotted cream before but I prefer the rustic way too. It's my favorite. 🤷🏻♂️
🤷♀️
Haha the kind of things that make me all excited 😅
Thanks for the recipe
My pleasure 😊
Hi Gemma, thank you so much for your basics series in addition to your other great recipes. They, like you, are awesome!
Do you have a recipe for plain yogurt? Plz say yes and plz make a video or even a series about it like you did with the dough series to share with us your fans. Thanks in advance. XOXO. GOD bless.
Yes I do have a yogurt recipe www.biggerbolderbaking.com/how-to-make-yogurt/
So fun thanks
Thank you for being here.
@@biggerbolderbaking always
Hi Gemma please tell me the cream heavy you are using, double cream? Whipping cream?... thanks
I use a heavy cream with high fat content for this recipe.
Amazing 👏
"I got no willpower"....lol The bane of my life.
Gemma u r soooo nice and humble and I love u sooo much because of ur humble behaviour😍😘😍😍
Magnificent! Have you a recipe for this cream used in truffles?
Hi. You will need to be more specific about the recipe.
Love this recipe. Going to try it at the weekend. Love clotted cream with scones.
I first had clotted cream in Honiton, Devon. Soooooo good!!! I also have recently found a recipe to make it in the Insta Pot, which seems obvious!
Fantastic!
i would love to have that recipe.
@@houngandave www.thatskinnychickcanbake.com/homemade-clotted-cream/
Is one. It takes a full day! 8 to 12 hours cooking, vent, then 8 to 12 hours cooling before you open it.
This one:
theviewfromgreatisland.com/instant-pot-clotted-cream-recipe/
You go 8 to 10 hours, then cool at room temp, then refrig overnight, a bit easier. Both use the yogurt setting, and you need heavy whipping cream that is NOT ultra pasteurized. Making it in a 3 qt pot would be great, I think. Either way, just making it is fantastic!
Thanks, great video. Since it only last 5 days any idea if it can be frozen?
You can make clotted cream using ultra pasteurized cream have made it several times and works well each time :)
Fantastic!
It’s also gorgeous on hot apple pie & Christmas pudding
Yes!
Haha I made a whole lot didn’t know what to do with it after my scones I ended up eating them all up on its own....simply divine!
Hi Gemma, Just found your channel, and it is so cool. I just made the clotted cream and it is a bit runny. I used pasteurized heavy cream as you mentioned. Left it in the oven for a bit over 12 hours, and left it in the fridge overnight (actually all day). However, when I took it out, it was quite runny. I used a sieve to separate the cream from the whey. My question is: How can I thicken up the cream? Once again great channel. Gary
Your videos are awesome! You are a genius!
thank you ! it is easy to make and so delicious
It really is!
Thank you 👏🎓🙏
I do miss clotted cream so much. I used to study in the UK and could buy it in supermarkets or just go have scones in a tea house. Practically nowhere else in the world sells clotted cream in stores, so it's good to be able to make at home. I'm worried about my weight though...
You can still enjoy this. Everything in moderation, as they say.
Yummy. My other half is from Devon so he will love this 😋
Sweet!