Learn how to make Clotted Cream! Visit foodwishes.blogspot.com/2017/0... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Clotted Cream recipe!
This recipe is extremely true to the way it's done in Devon! I strongly recommend stirring a bit of clotted cream into scrambled eggs or risotto just before serving. It takes it to a completely different level! Also, you know it's good when: "A 2006 survey of nutrition professionals ranked clotted cream as the least healthy of 120 foods selected to be representative of the British diet."
its kind of funny how we eat anything, I for sure would not have refrigerated this and eaten it. But thats why I havent made any food discoveries. Eat all the gross looking things!
It was an accident. He was using petri dishes yes, but the mold had been introduced to them accidentally. He was researching certain bacterias and found that in one of his petri dishes there was no bacteria around a dot of mold. This was completely accidental.
I am an Italian who went to England and worked as a waiter for quite some time. I had clotted cream inside the majestic Eton Mess, one of the best desserts I've ever eaten! I could not believe how good, chewy, decadent the clotted cream could be. Pair it with crushed merengues, fresh strawberries, whipped cream and homemade strawberry sauce and you have the most amazing, most delicious dessert EVER!
As an Englandian, I must tell you that you forgot two essential traditional steps in making clotted cream and scones. These steps come right at the end of the process: you must put forth a strong and passionate argument as to how scone is pronounced and whether the jam or the cream goes on the scone first. I don't know why we do this but it must be done. The power of tradition compels us.
I know what you're thinking.........BUT this is not about the clotted cream that ends up on your right hand after a wet dream. Get your head out of the gutter!!!
Brought back some amazing memories. After retiring I lived in a small town in Devon for an extended time. A lady who had taught Prince Charles how clotted cream was made served me the scones with strawberry jam and clotted cream. The difference from yours is that she had me put the jam directly on the scone and then place the clotted cream on top. She was quite insistent on how things should be done and though I am not a tea drinker knew better then to challenge her when she filled my cup...multiple times. Everything was fresh and home made and was brilliant.
I lived in England for over 10 years and I had an Old Farm woman not too far away who made clotted cream and sold it along with Devon double cream and butter. it is one of the most delicious things I have ever tasted and I had to come up with a way to make it back here and I went to live in Morocco first. when she made her clotted cream she used a double boiler and left it on the stove on low for a very long time and the top turned up gorgeous yellow. Our cream doesn't have the same color as it does over there. our cream is pure white more or less while it is light butter yellow over there.
as someone from that specific part of England, well done. with how many local farms that make it we never have to think about making it here. And it is amazing as creams go. also FACT: In the county of Devon in England, traditionally cream goes first on scones, then jam. But in its neighbouring county of Cornwall, it's traditionally jam first then cream.
A friend just returned from England and brought some roddas clotted cream for me. I used it to top pavlovas. I should have just used it to top my whole face. That stuff is delicious. Thank you for the recipe!
Amazing! Who knew it could be so incredibly easy to make this wonderful spread!! I think the biggest trick is to find raw cream or non-ultra pasturized cream. Thank you so much for sharing!!!
Thanks for showing such a classic dish from the UK, John :) This is one I'm very familiar with, being British, and it really is fantastic :) We're often mocked for our food but I think you've got to agree we've got desserts right!
OMYGOSH This is great! I went to Ireland in 1981, and fell in love with this stuff. I've bought it at World Market ever since. From now on I'm making it myself!
Oh my gosh Chef you're tending!! I have made clotted cream many times and every time it's wonderful. I have it with home made lemon curd on creme scones. So wonderful.
Wow !! many,many years ago I was blessed to be there in England where clotted cream was. It seemed like a "dream world". Cried when I had to leave...many years ago....
Thank god I live in the UK you can get tubs of this in all supermarkets. It's the absolute best thing ever on scones or instead of ice cream with an apple pie, rhubarb crumble, sticky toffee pudding. OH GOD IM GOING TO GET SOME RIGHT NOW!
I've wanted to try this ever since I saw it on Frasier. I never got around to it and forgot about it entirely. Thank you so much for this recipe, Chef John.
Thank you for a wonderful and very important recipe, for someone like me living outside the UK, loving high tea, scones, strawberry jam and clotted cream!
Woooowwww, I never heard of something like this, of course I am from Chile, it looks and sounds tooooo goooood. I am doing the Keto diet, so I can it it to my heart's delight. Thank you Chef John for your fantastic recipes and for explaining them so well, that even I can make them❤
This brings me back to when I went to the UK and had clotted cream for the first time! It was something I will never forget! It was so wonderful on top of a scone with a nice cup of tea! To anyone who hasn't had it, this video may not give you the impression of how Very Rich it is. Also, it is full of fat, for anyone who is watching their diets or cholesterol. I am sorry to be a "party pooper... So, it really only needs a small amount on your scone, English muffin or crumpet, with another small amount of fruit preserves (jam, jelly, etc.) I like it just plain, because, as he says, it has a natural sweet buttery taste all by itself! MMMM! Now I want some!!!
Thank you for making this! I live in Cornwall and you put Cornish Pasty and now Devon which is like 2hrs away from me you put Devonshire Clotted Cream! ❤ Thank you for putting another recipe from the South West England aka Devon/Cornwall ☺
I live in Australia and have eaten scones all my life, I went to England for a holiday and there I had a Devonshire Tea with real clotted cream, it changed me, it was glorious. Sadly it cannot be found in Australia, but with your recipe I once again may enjoy Clotted Cream. Thank you so much.
pretty much, and if you like jam enough to make it you're likely to eat it before it expires. It has such high sugar content itll keep for a while so what you put it in shouldnt matter too much. As long as its sterile and airtight.
Your intro reminded me of how lucky I am to live near Devon in England, and I often holiday'd there as a kid. Devon is worth it just for their clotted cream (and fish and chips on the beach)
Dammit! My doctor just told me my cholesterol was a little high and to watch my diet! But I can't resist I'm makin this as soon as you post your recipe for jam and scones 👍 thanks friend, glad I found your channel
so weird I was literally thinking about how this was made for last two days. After reading about it in my book I was reading, and than you popped up in my feed. haha good timing. 😘
Food Wishes! I haven't watched you guys in AGES! Ive made sure to click that sub button so I learn how to make food with the jolliest chef on the interwebs! :D
If you ever go to England, be sure to visit Devonshire. Nothing like Devonshire "Double" clotted cream. A favorite way to partake, is to have it spooned over a dish of Devon ice cream. To die for!
The commissary sometimes sells small bottles of clotted cream during the holiday season. I like that I can make this at home to use anytime. Hopefully the Dutch market has some heavy cream available tomorrow when I go.
The USDA only allows a maximum amount of fat in our milk products which is 30% Clotted cream reaches the 55% mark and that's considered "unhealthy" and thus not manufactured in our country. Just like Chef John, I have been making my own and cannot tell you people how wonderful it is.. TRY IT!!!!!!!
Ibrahim Bahakim okay wait, I've had this in Saudi Arabia. It's very common in Iraq, Lebanon, Syria, Iran and I swear I had some in Saudi Arabia. Typically a breakfast item. Known as قشدة or قيمر
