Hi and welcome to Bold Baking Basics, this is where we get stuck into the fundamentals
of baking. These videos are about getting you bake with confidence anytime, anywhere.
So to say that I've got copious amounts of requests for clotted cream is an understatement.
Clotted cream is a cream buttery spread that you put on scones and biscuits. Apparently
it’s really delicious and I say apparently because I've never actually had it before.
I know it’s really easy to make, but I've never tasted it, which is kind of odd because
I'm from Ireland, you'd think at some stage I would've had it, but I'm excited to taste
it today. As always the recipe can be found on BiggerBolderBaking.com along with all of
my other recipes. Okay, like I said, it’s really simple, all you need is a nice big
dish and some cream. So here I have a nice big oven safe dish, mine is 9x14”, now you
do want something that's quite wide and I’ll tell you why: you want all of that surface
area so you get even more clotted cream. So something nice and big will do the trick.
So here is the star of the show, cream. Now you want a heavy cream, something with the
highest fat content you can possibly get, somewhere around 35% so that's usually heavy
whipping cream. The one thing about this cream is that you don't want it ultra-pasteurized,
okay? So you should be able to find that out in the store by reading the back of the carton.
And if you're lucky enough to have a cow in your garden, then you can ask the cow. So
this is everything that we need, now the next step is super easy. What we’re gonna do
is put this in the oven for 12 hours. You want to preheat your oven to 175ºF/80ºC
and then pop it in on the middle shelf. Nice you want this oven nice and low. Clotted cream
is cream that has been heated at a very low temperature. Over those 12 hours, and yes
it does take the full 12 hours, all the yummy stuff from the cream and the butter, everything
will rise to the top, and that is clotted cream. So it’s 8AM here in Los Angeles,
I'm leaving that in the oven until 8PM tonight. Now I want to tell you something about some
ovens, after a certain period of time some of them turn off, you might know this about
your oven or not, but it needs to stay on for the whole 12 hours. Okay that's me done
for the time being, I'm gonna see you back here in 12 hours. So it’s been 12 hours,
let’s check on our clotted cream. This looks perfect! As you can see it’s all bubbly
on top and it is kind of yellow. This is our clotted cream, I love how this looks. So right
now what I'm gonna do is set it aside and let it cool down. So once it’s cooled down
cover it in cling wrap, and now what we're gonna do is pop it in the fridge overnight
and let it get nice and cold and I’ll see you tomorrow morning. Hi Bold Bakers, it’s
a brand new day, my clotted cream has been in the fridge overnight, and I'm really excited
to see if this worked or not because I honestly have no idea. So let’s peel away the cling
wrap, looks the same as when I put it in the fridge which I suppose is a good thing. I'm
gonna give it a shake. It looks really firm which is what I was looking for. Now this
is the moment of truth, we’re gonna go in with our spoon. I can feel that it’s nice
and firm, this looks perfect! As you can see on my spoon there's lovely-- look at that
cream. Oh man! Gorgeous, kind of buttery on top, really creamy and thick, and as you can
see in the bottom of the pan there’s some liquid left over, now that usually happens,
don't worry about that, that's totally normal, what you can do is you can reserve that and
then use that in your scone-making so then you can have clotted cream and scones. To
gather all of your clotted cream put this into a jar, and then just continue scooping
that thicker layer off the top, leaving that liquid thinner layer in the bottom. Look at
that, oh my gosh. So when presenting this you can leave it just the way it is like I
do in the jar or you can mix it all up together to kind of combine those curds with the cream
and make it a little bit smoother. But to be honest with you, a lot of people including
myself like this rustic way. So now that we have this glorious clotted cream, there's
a multitude of things you can do with it, you can add it into your mashed potatoes which
sounds like heaven, you can make a clotted cream ice cream which I'm definitely going
to do, and you can even use it to make chocolate truffles which would just taste absolutely
amazing. Or you can be traditional and keep it simple and have it with scones and jam.
So I'm gonna use my clotted cream straight away because I've got no willpower, but you
can keep it in your fridge for up to 5 days. I love all food equally. I’ve just never
had this before. And I'm just curious about what it’s gonna taste like. But with all
the requests I've gotten it can’t be bad. Okay I'm putting it off now I'm just gonna
try it. I read online, people said, it tastes like buttery cream, or creamy butter, and
I think they nailed it. It is absolutely delicious, it’s like you mixed butter into cream. I
mean, what’s not to love about that? So normally recipes that I do are much quicker
than this one but to be honest with you, this is a labor of love, and believe me it is well
worth the wait, and the effort. Mm. Head over to my website right now and watch lots of
other basics, like how to make mascarpone, and even your own homemade extracts. I’ll
see you back here really soon for more Bigger Bolder Baking.