Holy crap I made the microwave version while my oven version is taking all day and I am blown away, tastiest thing I've ever eaten. I made a mug biscuit in the microwave for the cream. All I can say is just do it. Just. Do. It.
Years ago I lived in a cottage on a farm in west Cornwall. We had a wood burning Rayburn & a very wide copper pan. We would 3/4 fill it with fresh unpasteurized whole milk from grass fed free range cows. Left on low heat overnight by the morning the top inch would be yellow clotted cream. The rest of the milk still totally useable. The farm is still there & the cottage now a listed building!
I've never had (official) clotted cream, but I tried your technique this morning. I used vanilla and a shot of whiskey. It is amazing!! The texture is unlike anything I've had before. The flavor profile is subtle and pure heaven! Thank you!!
I CANNOT THANK YOU ENOUGH! I nearly was in desperate need for clotted cream and only found the tiny expensive jars that were not nearly the taste as I did in London. I did the stovetop version and it was amazing! Thank you, thank you, thank you!
The first time I tried this, I used the stovetop method with butter. But I am using Jersey cream, which likely has a higher butterfat content, and it reduced too far. Turned out solid. I tried again without the butter. Much better result! Thanks for this time-saving recipe.
I knew that there must have been a faster way to make clotted cream other than baking for 12 hours, cooling down, and then refrigerating for 12 hours. Thank You! Especially for the microwave version. Have not tried yet but definitely will 💞 P.S. -- Loved, " Whisk it a bit so the butter gets to know the cream" -- kinda like a first date?😂
I went to England in 1985 and loved it there. I also loved clotted cream with strawberries and scones. I can buy a tiny bottle of it in Canada but it is very expensive. Having farmed and had delicious Jersey cream I thought it would be easy to make but could never find a recipe. So thankyou. I will be making it. 💌🇨🇦🇬🇧
This Canadian is currently enjoying this fabulous treat as it was leftover from this weekend's celebration cream tea...super happy I'll be able to recreate this at home now without the mortgage required for the thimble full offered by Independent!!
I don’t know why this was in my recommended. I’ve never had or heard of clotted cream before. And I’ve never watched any of your videos. But just based on this I’ve decided to subscribe. I never knew I needed clotted cream in my life but now I need to have it. Thank you!
I can't tell you how many times this happened to me before! 😂 I personally love it! I love tasting/trying new things! I really like this comment so much, cause I know exactly how you feel! 😆😂❤️👍
I'm from Bristol, England and I had this all the time as a kid and still make it myself. My mum was born in 1921 and made this reduced method that she learn from her mum don't know why you'd bake it for 12 entire hours but I supposed it would be the ancient way of doing it when there was no coal or gas cooking!
Probably was more practical long ago when they had brick ovens that took hours and hours to cool down after using them for other stuff. It was a set it and forget it method.
@@mahna_mahna Or perhaps from haybox cooking where heated pots of food were packed in a box of insulating hay so they would remain warm overnight (how slow cooking started).
Looking at the comments, I’m genuinely surprised that clotted cream isn’t as well known as I thought it was! Have we in the U.K. been sitting on a secret without knowing it? I wonder if we’ve got any other things you’d like but we don’t realise that you haven’t got? Lol
Yes you have! I learned about it when doing an "English tea party" birthday for my daughter, and I tried it! I loved it, but never made it since then. That is gonna change now!! 😆😄❤️ Regards from DK 🇩🇰🇬🇧
Just discovered your channel Charle, absolutely love it. Great dry humour , no nonsense vids and presentation. Easy to follow. Going to try this ASAP.👍 love the pants down name as well 😂
Oh my goodness, your microwave version is amazingly fast and good - who would have thought? I used 80% power - and did it in 3 different dishes. Total time for each batch varied depending on the size of the dish used. I was able to get a beautifully thick clotted cream, as I've always wanted - without hours and hours of work. THANK YOU!
@@MattMaxson To me it tasted great....and the same as the one that's baked for 10 to 12 hours in the oven. I must admit, though, I used it immediately to make clotted cream fudge and not for scones or biscuits. Hope this helps and Merry Christmas.
I did his method, after pouring into dishes I placed in the countertop oven (toaster oven), to get that brown caramelized crust seen on traditional clouted cream. set at 275 till it got brown and bubbly. Soo good.
Did you compare both methods? i have never really noticed ultra pasteurized being problematic when using an instant pot. I'm intrigued to try this . Typically clotted cream is a bit chunky and this quicker method it seems much creamier in the video.
there is sugar in the dairy (lactose ) it caramelizes, the same thing happends when you brown butter, its way more the milk solids that gives the color and taste not the fat. @@MrsBrit1
So, so grateful that you posted this video. I live in Hawaii and almost impossible to even buy clotted cream. With 1 quart of Ultra Pasturized Whipping Cream (Great Value, a Walmart Brand) was able to produce 2+ cups of perfect clotted cream. I Microwaved the cream in 2 cups at a time, cut the time to approximately 13 minutes (3 cycles). Worked for me. Thank you so much. Aloha from Hawaii!
i am so fortunate to be able to buy this in icecream tubs, i am so glad we brits have given the world the tastiest tea-time food. i realy appriceate the love this traditional food gets
We either have to make it or buy from the British Import shop, which, where I live, doesn't exist. I enjoy making Dulce de leche but I tend to want to eat it by spoonful and not the healthiest of choices, but so good on dense and chewy homemade artisan bread. Sliced peaches or strawberry jam/fruit spread with clotted cream on scones or baking powder biscuits (not what Brits call biscuits) is delightful
I tried the first method last night. I followed your recipe and it worked perfectly. I added some rum and it is absolutely fantastic! I’m so happy that I found this video and your channel. Thanks a mil!
I've always made clotted cream by the overnight oven method, and it's perfectly fine. No faffing about because the oven does all the work. And there's very little wastage, if any, if you use British double cream (very easily available here). However, these methods are definitely worth trying, especially if you need clotted cream in a hurry (although all methods need to allow chilling time). Thanks very much.
I've tried this method before - it's great, but it does not produce a product that tastes like clotted cream. Instead of separating from the clotted cream when made the traditional way, the whey of the milk just becomes thickened and stays with the cream, which completely changes the flavor profile.
That's an interesting take. Truly, we only take the top part from the baked cream. How much does it change though? Most people in the comments say it's almost identical.
Back in the day clotted cream was sent as a Postal gift in a silver cylinder tin with a reusable tight fitting lid. This also explains why clotted cream and baked rise pudding go so well together 😊
When I was a child, my granny who lived in Cornwall, sent me some clotted cream through the post, to help me get better. I still have the silver container it came in nearly 59 years ago!
I LOVED the video. I have made traditional clotted cream in the oven overnight many times which I have never considered time consuming because it cooks while I sleep BUT I can't wait to try both of your methods because it is getting difficult to get regular heavy cream that is not ultra pasteurized! THANK YOU so much for this video😍
Awesome, I fancied scones, but being totally unprepared for the coronation, there was none left at the Co-op, but now I can make some with the double cream instead. Saved my disorganised bacon!
i made this. LIFE CHANGING. I had clotted cream for the first time and i cannot believe i made it myself in the microwave. It took NO effort. I cannot thank you enough. Now i cant wait to invite friends and have a cream tea.
This was great! Did the microwave method on level 8 power. Worked with Ultra Pasturized Heavy Cream which is way easier to get in a small town of California. Can't wait to do it again!
I love this video and after failing to find non-ultra pasterized heavy cream was so excited to give this a try. I chose the microwave method with UHT heavy cream and was dismayed when after the three 5 minute intervals, it was still liquid, not thickening at all. I decidedd to keep going and after three more intervals (total time 30 minutes), it finally looked like it should. I don't care how long it took, I am just thrilled it finally reduced and looked like it should! It's in the fridge now and I can't wait to see if it firms up. So my advice to anyone who has the same problem, SOLDIER ON and eventually it will work. THANKS
OMFG. This was the first video I’ve ever seen of yours, and I love your work!! I have always wanted to know how to make clotted cream, and you just taught me in a very short amount of time & made me laugh! 💓
"Nukerator"? I'm dying (and totally changing the way I refer to the thing I used to call a microwave oven). First, though, I'm gonna go make some clotted cream!
The one with the butter added was way better. I did the 12hr method and was underwhelmed. Your version is leaps and bounds better, and quicker. Thank you.
I'm thinking of trying the stove top version, using a little bit of ghee instead of butter because ghee has no water left in it while butter still has some...
Spahceba - thanks so much. i’ve been wanting to try clotted cream and now i can have a taste of it. didn’t realize it was incredibly full of cream though, thought it was more like curds or what we call cottage cheese. :) hope things are going well for you guys over there. i really don’t like what’s going on. have a sunshiny day :) 🌷🌱 from New York
Ах бля you're in Russia! Some folks here know clotted cream, but they would call it "kaymak". Binge watching all of your vids btw. Glad I stumbled upon this gem channel by an actual pro.
This is a must try - thank you for sharing. If you want to elevate your scones & clotted cream, try Devonshire splits....... A soft yeast bun. You'll never go back to ordinary scones❤️
This looks amazing and easy as well. .. I will try it tomorrow.. I love clotted cream and made it the old way a couple of times but it really took forever and I got very little cream as I live in Asia and I think all the cream is pasteurized.. This looks brilliant.. Thank you!
My only complaint is that you don't get the same golden brown bit on the top and that's part of what makes it wonderful. I'm sorry but it's much easier to pour the right cream into a baking dish and leave it sitting in my oven for 12 hours than jumping up every 5 minutes to check my microwave. Love the innovation though! ❤
Thank you for this! Don't know where in Russia you are, but all over Central Asia and Mongolia, this is called Qaimoq. They make it with raw bison cream, put it in the embers of the oven overnight and eat it for breakfast with bread baked in a tandoor (Non) and green tea aerated with cream and salt (Choy Qaimoqi).
Stop speaking for Mongolians if you are not Mongolian. Mongolian version of clotted cream is called öröm. Not qaimoq. We never heard of it and don’t know what that is.
@@lucyskye7229 Actually my family is from Uzbekistan and we call it qaimoq. So sorry you found that insulting. I'll promise to never tell anyone that Central Asians and Mongolians eat the same thing for breakfast ever again if you promise not to make bitchy comments to people on TH-cam again, kay?
I can't wait to try this. I've made the long bake method MANY times, and only sometime does it work. I usually just end up whipping it into butter and cursing the expensive price I paid for the cream!
no matter how you look at it, the flavor and texture of these two methods don't even come close to a low and slow baked clotted cream. why try to make it sound like the og way of making clotted cream is a waste of time when these methods aren't even close? viewers.. do yourself a favor and just do the 12ish hour bake. this guy is a joke lol
I tried the method of boiling cream on the stove. I was surprised that it actually worked and didn’t take that much time at all. Thank you so much for sharing this.
Thank you so much for this video. I will be trying this method I was discouraged in waiting 10 to 12 hours. I am going to try your method instead simple easy and they look super delicious. I hope they come out when I try to make it 🤞🏼.
Its 1:33am and I bought a bottle of cream a few days ago just for this, I have been procrastinating because it would have taken so long to make. Thanks to you that's not the case anymore! I'm about to go make it. ( also I was thinking of putting a smaller portion under the grill OR in the oven after reducing on the stove just to get that top browned crust, I will report back how it goes and no I wont ruin it....all of it at least )
ive always wanted to try this after seeing it on foodwishes, but discouraged by the insane amount of wait time. i think ill give the adding butter method a shot since i could control how much i reduce it and how much extra fat i can add into it. some cinnamon would sound amazing too
Thank you for your amazing tips, I have a question though : what's the difference between an ultra pasteurized cream and just a pasteurized one ? I can't find any ultra pasteurized cream in France. Thank you so much ❤️ Edit : I got it ! Ultra pasteurized means UHT in French 🤯🤯🤯
@@AMYV3 yes, because she used traditional method of putting it for 12 hours into the oven. And he provides quick alternatives, in one of which there's added butter to compensate for ultra-pasteurization of the cream.
You are very smart and make very good clotted cream your recipe works very well thank you I’m from southern England and if I had a dairy I would make clotted the old traditional way but your way makes it very easy and delicious. Thank you!
Omg thank you, thank you so much! In a country where clotted cream is scarce and overpriced, this is a godsend. I tried method no. 2 with around 150ml of cream, added about a tablespoon of butter, warmed them together for around 3 minutes, took the mixture out and stirred in some vanilla, and carried on microwaving on medium heat (450W) for the remaining 2 minutes. Let it cool down, stored it in the fridge for an hour or so and WOW. Tasted exactly like clotted cream, with the yellow butterfat and all! And because I used a wide bowl and there was a wider surface area for it to caramelise, the final product tasted like the top layer of clotted cream, with spots of whipped cream. Yummmm
it tried this method the other night, i was surprised with the thicker consistancy, usually i pour off some milk at the end. live in US, make clotted cream ~ 8x a year the oven method.
As a British person living in Germany who sometimes just doesnt have time for 12hrs of oven time, thank you! :D Especially the butter tip, the cream you can buy here has a much lower fat content than the double cream youd use in the uk to make it normally.
Thank you for this. I'm a Brit from Devon living in Canada and I MISS Devon clotted cream. You can buy extra thick cream here in a glass jar but it costs a fortune (nearly $10 for a very small jar). We can buy whipping cream here that is 33% so I'm going to try it in my Nukerator!
Oh wow, I must try!! I always thought it was fresh milk left outside too long and the clots on top were 'clotted cream'. (My family had dairy farms). So now I'm not grossed out anymore by the term 'clotted cream'. I will make for the next gathering! ❤ from 🇭🇲 New Zealand
Just had to cancel a trip to England and missing the chance to try clotted cream is what I'm saddest about! So excited to see there's a way with ultra-pasteurized cream! Thank you!!!
Video is great: Doesn't waste our time. I''ve made it the 12 hour-way--lots of time, but hands off: works great. I tried 12 hr with ultra-pasturized: failure. Tried with raw cream from a farm: semi-failure. Made it stove-top--Results: Great! creamier than 12 hours, tastes great, better yield. Another proponent of this recipe says reduce by 1/3, rather than half...I reduced btw 2/5 and 1/2: yield: 40 oz from 64 oz of ultra from Sam's club. Cost $9.52: 23c per oz. Whole Foods: $1.41 per oz. I didn't have unsalted butter. Used salted...I'll use unsalted next time...slightly spoils flavor...still awesome. Was paranoid of scalding...spent 2 + hours over the 4 qt pan I used, adjusting burners slightly...maybe could have let it go without tending more....
![CAMPปลิ้น | EP.82[1/2] แก๊ง 3 สาวเพื่อนซี้บุก CAMPปลิ้นครั้งนี้ห้ามเสียอาการ](http://i.ytimg.com/vi/_6WUjXHe1TM/mqdefault.jpg)
Holy crap I made the microwave version while my oven version is taking all day and I am blown away, tastiest thing I've ever eaten. I made a mug biscuit in the microwave for the cream. All I can say is just do it. Just. Do. It.
🤣 🤣🤣
That’s the reason I was looking at comments- to find out if it tasted the same!
Yo drop the biscuit recipe!
@TheMCvamp How To Bake The Best Scones Of Your Life
th-cam.com/video/g5bj8kmFpB0/w-d-xo.html
just did this using method one, was easy as heck and came out incredible. i am never buying a $12 jar of imported clotted cream again
Years ago I lived in a cottage on a farm in west Cornwall. We had a wood burning Rayburn & a very wide copper pan. We would 3/4 fill it with fresh unpasteurized whole milk from grass fed free range cows. Left on low heat overnight by the morning the top inch would be yellow clotted cream. The rest of the milk still totally useable. The farm is still there & the cottage now a listed building!
I've never had (official) clotted cream, but I tried your technique this morning. I used vanilla and a shot of whiskey. It is amazing!! The texture is unlike anything I've had before. The flavor profile is subtle and pure heaven! Thank you!!
a shot of whiskey 😱😱😱😱 Ok i need to try
The thing is it literally looks like "misti doi" or sweet yogurt from south asia.
Wait until you try the real stuff Mind blown!
@@alpha4072 I look forward to it!
When you make it next time, please 🙏🏻 leave out the vanilla and the whiskey. Real clotted cream doesn’t have this, nor does it need it.
As an American I can honestly say that was one of the most amazing things I’ve ever ate. I don’t want butter on a biscuit anymore. I want this.
YESSSSS. ❤️
Why not both?
I’m dying to try it!
Eaten. If you are going to represent, conjugate your verbs properly.
You can't buy actual cream in America.
I CANNOT THANK YOU ENOUGH! I nearly was in desperate need for clotted cream and only found the tiny expensive jars that were not nearly the taste as I did in London. I did the stovetop version and it was amazing! Thank you, thank you, thank you!
The first time I tried this, I used the stovetop method with butter. But I am using Jersey cream, which likely has a higher butterfat content, and it reduced too far. Turned out solid. I tried again without the butter. Much better result! Thanks for this time-saving recipe.
I knew that there must have been a faster way to make clotted cream other than baking for 12 hours, cooling down, and then refrigerating for 12 hours. Thank You! Especially for the microwave version. Have not tried yet but definitely will 💞
P.S. -- Loved, " Whisk it a bit so the butter gets to know the cream" -- kinda like a first date?😂
I went to England in 1985 and loved it there. I also loved clotted cream with strawberries and scones. I can buy a tiny bottle of it in Canada but it is very expensive. Having farmed and had delicious Jersey cream I thought it would be easy to make but could never find a recipe. So thankyou. I will be making it. 💌🇨🇦🇬🇧
This Canadian is currently enjoying this fabulous treat as it was leftover from this weekend's celebration cream tea...super happy I'll be able to recreate this at home now without the mortgage required for the thimble full offered by Independent!!
I don’t know why this was in my recommended. I’ve never had or heard of clotted cream before. And I’ve never watched any of your videos. But just based on this I’ve decided to subscribe. I never knew I needed clotted cream in my life but now I need to have it. Thank you!
I can't tell you how many times this happened to me before! 😂
I personally love it!
I love tasting/trying new things!
I really like this comment so much, cause I know exactly how you feel! 😆😂❤️👍
I'm from Bristol, England and I had this all the time as a kid and still make it myself. My mum was born in 1921 and made this reduced method that she learn from her mum don't know why you'd bake it for 12 entire hours but I supposed it would be the ancient way of doing it when there was no coal or gas cooking!
Probably was more practical long ago when they had brick ovens that took hours and hours to cool down after using them for other stuff. It was a set it and forget it method.
@@mahna_mahna Or perhaps from haybox cooking where heated pots of food were packed in a box of insulating hay so they would remain warm overnight (how slow cooking started).
if you don't do it long and slow it doesn't get the classic crust, which is part of the clotted cream experience.
Looking at the comments, I’m genuinely surprised that clotted cream isn’t as well known as I thought it was! Have we in the U.K. been sitting on a secret without knowing it? I wonder if we’ve got any other things you’d like but we don’t realise that you haven’t got? Lol
clotted cream and monstermunch.
No clotted cream in Canada, I tried this recipe but it doesn't come close to what you have in the UK.
Yes you have! I learned about it when doing an "English tea party" birthday for my daughter, and I tried it! I loved it, but never made it since then. That is gonna change now!! 😆😄❤️ Regards from DK 🇩🇰🇬🇧
Just discovered your channel Charle, absolutely love it. Great dry humour , no nonsense vids and presentation. Easy to follow. Going to try this ASAP.👍 love the pants down name as well 😂
Oh my goodness, your microwave version is amazingly fast and good - who would have thought? I used 80% power - and did it in 3 different dishes. Total time for each batch varied depending on the size of the dish used. I was able to get a beautifully thick clotted cream, as I've always wanted - without hours and hours of work. THANK YOU!
Welcome!
@monique How did yours taste? Mine thickened but had a distinct cooked taste
@@MattMaxson To me it tasted great....and the same as the one that's baked for 10 to 12 hours in the oven. I must admit, though, I used it immediately to make clotted cream fudge and not for scones or biscuits. Hope this helps and Merry Christmas.
@@margeaupanforte thanks
I believe the traditional thing was to leave it on / in the cooling stove, with the coals banked to keep them alive but not really burning over night.
Method 1 is AMAZING! Honestly followed this video recipe to the T & my clotted cream came out PERFECT! Thank you
And what about method 2??
@@KarenRaren 🤷♀️. Who would do it both ways, Other then this gentleman, who is giving us the choice 🤪🤣🤣
You mean you wrote a letter to the Queen? :-P
Did you let it cool down a bit before putting it into the fridge?:
Pop it away when it stops being hot
Came for the clotted cream, stayed for the commentary 😅💕 looks great, keen to try it!
😂🎉❤
I did his method, after pouring into dishes I placed in the countertop oven (toaster oven), to get that brown caramelized crust seen on traditional clouted cream. set at 275 till it got brown and bubbly. Soo good.
The crust is butter fat, not caramelisation.
Did you compare both methods? i have never really noticed ultra pasteurized being problematic when using an instant pot. I'm intrigued to try this . Typically clotted cream is a bit chunky and this quicker method it seems much creamier in the video.
there is sugar in the dairy (lactose ) it caramelizes, the same thing happends when you brown butter, its way more the milk solids that gives the color and taste not the fat. @@MrsBrit1
@@MachuPichuu no I haven't. I should make it my weekend project for the microwave version.
Instant sub. Fantastic method, puns, editing, cinematography. Well put together and an awesome trick!
Like you and me after Xmas 😂😂😂😂😎
I laughed at that too!! 😂
LOVE your sense of humour!! and you had me at "none of us have 12 hours to wait for something......." Thank you!
Wow! I tried this for the first time for my tea party. Reduced cream down with butter and vanilla. Yum Yum! So simple to do. Thank you Blessings!
Clotted cream never has anything but cream. No vanilla needed.
So, so grateful that you posted this video. I live in Hawaii and almost impossible to even buy clotted cream. With 1 quart of Ultra Pasturized Whipping Cream (Great Value, a Walmart Brand) was able to produce 2+ cups of perfect clotted cream. I Microwaved the cream in 2 cups at a time, cut the time to approximately 13 minutes (3 cycles). Worked for me. Thank you so much. Aloha from Hawaii!
THANK YOU! This is what I will have to use as my cream also so I'm delighted to hear it works!
Thank you ❤❤
i am so fortunate to be able to buy this in icecream tubs, i am so glad we brits have given the world the tastiest tea-time food. i realy appriceate the love this traditional food gets
We either have to make it or buy from the British Import shop, which, where I live, doesn't exist.
I enjoy making Dulce de leche but I tend to want to eat it by spoonful and not the healthiest of choices, but so good on dense and chewy homemade artisan bread.
Sliced peaches or strawberry jam/fruit spread with clotted cream on scones or baking powder biscuits (not what Brits call biscuits) is delightful
I tried the first method last night. I followed your recipe and it worked perfectly. I added some rum and it is absolutely fantastic! I’m so happy that I found this video and your channel. Thanks a mil!
I've always made clotted cream by the overnight oven method, and it's perfectly fine. No faffing about because the oven does all the work. And there's very little wastage, if any, if you use British double cream (very easily available here). However, these methods are definitely worth trying, especially if you need clotted cream in a hurry (although all methods need to allow chilling time). Thanks very much.
Surely it would cost a fortune to leave your oven on all night?? Also what if it catches fire or something 😱😱😱😱
They 'cook' it at 80c/175f when they do it for 12 hours... Barely more than a dehydrator temp so it wouldn't take that much energy.
I've tried this method before - it's great, but it does not produce a product that tastes like clotted cream. Instead of separating from the clotted cream when made the traditional way, the whey of the milk just becomes thickened and stays with the cream, which completely changes the flavor profile.
That's an interesting take. Truly, we only take the top part from the baked cream. How much does it change though? Most people in the comments say it's almost identical.
Back in the day clotted cream was sent as a Postal gift in a silver cylinder tin with a reusable tight fitting lid.
This also explains why clotted cream and baked rise pudding go so well together 😊
When I was a child, my granny who lived in Cornwall, sent me some clotted cream through the post, to help me get better. I still have the silver container it came in nearly 59 years ago!
I LOVED the video. I have made traditional clotted cream in the oven overnight many times which I have never considered time consuming because it cooks while I sleep BUT I can't wait to try both of your methods because it is getting difficult to get regular heavy cream that is not ultra pasteurized! THANK YOU so much for this video😍
how was it when you tired was it as good better or back to the old way? thank you
Awesome, I fancied scones, but being totally unprepared for the coronation, there was none left at the Co-op, but now I can make some with the double cream instead. Saved my disorganised bacon!
Tbh I prefer the oven method because you get the caramelized top and it ♥️♥️
I was thinking you can pop it in the oven under a low boiler 350 to get the caramelized part?
i made this. LIFE CHANGING. I had clotted cream for the first time and i cannot believe i made it myself in the microwave. It took NO effort. I cannot thank you enough. Now i cant wait to invite friends and have a cream tea.
I had forgotten about cream tea.... When we lived in Europe we often went to London. Such a wonderful city!
This was great! Did the microwave method on level 8 power. Worked with Ultra Pasturized Heavy Cream which is way easier to get in a small town of California. Can't wait to do it again!
I love this video and after failing to find non-ultra pasterized heavy cream was so excited to give this a try. I chose the microwave method with UHT heavy cream and was dismayed when after the three 5 minute intervals, it was still liquid, not thickening at all. I decidedd to keep going and after three more intervals (total time 30 minutes), it finally looked like it should. I don't care how long it took, I am just thrilled it finally reduced and looked like it should! It's in the fridge now and I can't wait to see if it firms up. So my advice to anyone who has the same problem, SOLDIER ON and eventually it will work. THANKS
Make sure to stir and emulsify well while reducing
Where there's a will, there's a way - especially when it comes to clotted cream 🤣
Thanks for this info!!
Pot of tea, Scones, jam and a healthy dollop of this, lovely job!! The royal we approves!! 🇬🇧
Holy cow! This worked! I tried method 1. The butter adds a nutty creamy taste that is heavenly. Thank you for creating this recipe and video.
Greetings from Florida 🐬 Thank You 🙏 for Sharing this Gem 💎 of a Recipe/ Recipes 😋 I'm a new subscriber ✨ and I hit the like icon ☑
You have saved my life with this! I’ve gotten into baking scones lately and can’t find any clotted cream here…
OMFG. This was the first video I’ve ever seen of yours, and I love your work!! I have always wanted to know how to make clotted cream, and you just taught me in a very short amount of time & made me laugh! 💓
Happy to help! 🍻
I’ve been wanting to make clotted cream since I had it in London 3 years ago. Can’t wait to try this out!
"Nukerator"? I'm dying (and totally changing the way I refer to the thing I used to call a microwave oven).
First, though, I'm gonna go make some clotted cream!
The one with the butter added was way better. I did the 12hr method and was underwhelmed. Your version is leaps and bounds better, and quicker. Thank you.
Watched a Brit take 45 mins on double speed to tell me the 12 hour recipe. Thank you for helping me bypass that nonsense.
You sir, are a very dangerous man!!! Hahaha! 😁😁😁😇😈💜❤ Thank you for this!
Being stuck in Japan and these people have no idea what real cream is....hopefully this works because I'm dyin for proper cream
clotted cream here in Scotland can be expensive so I’m definitely going to try this 😀, great video and commentary 😆 Thank you!
Rabri ok
My British stepdad said clotted cream is ambrosia. Can't wait to do this! Thank you!
I'm thinking of trying the stove top version, using a little bit of ghee instead of butter because ghee has no water left in it while butter still has some...
I’ve tried your first method and it turned out amazing! Super easy
What if you browned the butter first, then added it to the cream. Hmm, I shall experiment
Spahceba - thanks so much. i’ve been wanting to try clotted cream and now i can have a taste of it. didn’t realize it was incredibly full of cream though, thought it was more like curds or what we call cottage cheese. :) hope things are going well for you guys over there. i really don’t like what’s going on.
have a sunshiny day :) 🌷🌱 from New York
After two years people are still loving this video. Thank you.
I have made this both ways and each turned out great. I also tried the 12 hour oven method and it didn’t turn out. Thanks so much for this tutorial!!
Honeslty this did work well. The microwave version
Thank you from the bottom of my heart haha 💖💖💖💖💖💖 I can't wait to make some scones now knowing I've got actual clotted cream to go with them 💐💐💐
Nice but there are no clots. It's thickened and lovely for sure though.
WHERE IN THE LOVE OF UNIVERSE WERE YOU A YEAR AGO WHEN I WAS HOSTING A HIGH TEAAA??? lmao
Ах бля you're in Russia!
Some folks here know clotted cream, but they would call it "kaymak".
Binge watching all of your vids btw. Glad I stumbled upon this gem channel by an actual pro.
This is a must try - thank you for sharing. If you want to elevate your scones & clotted cream, try Devonshire splits....... A soft yeast bun. You'll never go back to ordinary scones❤️
This looks amazing and easy as well. .. I will try it tomorrow.. I love clotted cream and made it the old way a couple of times but it really took forever and I got very little cream as I live in Asia and I think all the cream is pasteurized.. This looks brilliant.. Thank you!
how did you like it?
@@cap8e very good.. Adding the butter gave it a great flavour as well.. So easy compared to the old method
@@miskyloo887 thank you so much
Thank you for the easy way to make CC- you brought me joy and laughter with your presentation!! Subscribed!!
Al fin!!!!💙 Muchas gracias por ésta maravillosa receta. La estoy haciendo ahora mismo. 💙😁
My only complaint is that you don't get the same golden brown bit on the top and that's part of what makes it wonderful. I'm sorry but it's much easier to pour the right cream into a baking dish and leave it sitting in my oven for 12 hours than jumping up every 5 minutes to check my microwave. Love the innovation though! ❤
Thank you for this! Don't know where in Russia you are, but all over Central Asia and Mongolia, this is called Qaimoq. They make it with raw bison cream, put it in the embers of the oven overnight and eat it for breakfast with bread baked in a tandoor (Non) and green tea aerated with cream and salt (Choy Qaimoqi).
That Mongolians domesticated bison and _milked_ them is just more explanation why they conquered most of the continent.
Stop speaking for Mongolians if you are not Mongolian. Mongolian version of clotted cream is called öröm. Not qaimoq. We never heard of it and don’t know what that is.
@@lucyskye7229 Actually my family is from Uzbekistan and we call it qaimoq. So sorry you found that insulting. I'll promise to never tell anyone that Central Asians and Mongolians eat the same thing for breakfast ever again if you promise not to make bitchy comments to people on TH-cam again, kay?
that sounds absolutely delicious!
Qaimaq chai in Afghanistan. We also call it Sar-e Sheer.
Go to Serbia, and you can have all the clotted cream and white cheeses you want
OK last time you showed us the easy strawberry jam now the cream what is next the scons please say it is the scons
Indeed!
Holy crap, this is delicious. Made traditional clottes cream many times, the microwave version can realy stand up to it.
I can't wait to try this. I've made the long bake method MANY times, and only sometime does it work. I usually just end up whipping it into butter and cursing the expensive price I paid for the cream!
no matter how you look at it, the flavor and texture of these two methods don't even come close to a low and slow baked clotted cream. why try to make it sound like the og way of making clotted cream is a waste of time when these methods aren't even close? viewers.. do yourself a favor and just do the 12ish hour bake. this guy is a joke lol
Ok 👌, pickling Richard.
I tried the method of boiling cream on the stove. I was surprised that it actually worked and didn’t take that much time at all. Thank you so much for sharing this.
Thank you so much for this video. I will be trying this method I was discouraged in waiting 10 to 12 hours. I am going to try your method instead simple easy and they look super delicious. I hope they come out when I try to make it 🤞🏼.
Its 1:33am and I bought a bottle of cream a few days ago just for this, I have been procrastinating because it would have taken so long to make. Thanks to you that's not the case anymore! I'm about to go make it. ( also I was thinking of putting a smaller portion under the grill OR in the oven after reducing on the stove just to get that top browned crust, I will report back how it goes and no I wont ruin it....all of it at least )
How did browning the top go? Did it make it taste like browned butter/beurre noisette?
You don't waste 12 hours of your life, it's in the oven all that time and you're doing something else - like sleeping!
Also correct yes. What else could one do in that time though? Possibilities are endless.
ive always wanted to try this after seeing it on foodwishes, but discouraged by the insane amount of wait time. i think ill give the adding butter method a shot since i could control how much i reduce it and how much extra fat i can add into it. some cinnamon would sound amazing too
I’m 30% year round...but I’m also a woman. 🙂
Thank you for your amazing tips, I have a question though : what's the difference between an ultra pasteurized cream and just a pasteurized one ? I can't find any ultra pasteurized cream in France. Thank you so much ❤️
Edit : I got it ! Ultra pasteurized means UHT in French 🤯🤯🤯
Interesting. l watched one baker make this and she said DON’T use ultra pasteurized cream 🤷♀️
th-cam.com/video/2kNAmrtiXOg/w-d-xo.html
@@AMYV3 yes, because she used traditional method of putting it for 12 hours into the oven. And he provides quick alternatives, in one of which there's added butter to compensate for ultra-pasteurization of the cream.
This popped up on my feed. Checked out more of your content, a very easy subscribe.
Wow, that was better than putting it in the oven for ten hours on low. Great tip !
Centuries of tradition out the window. This is unnatural! But who care? It works and its great.
You are very smart and make very good clotted cream your recipe works very well thank you I’m from southern England and if I had a dairy I would make clotted the old traditional way but your way makes it very easy and delicious. Thank you!
Omg thank you, thank you so much! In a country where clotted cream is scarce and overpriced, this is a godsend. I tried method no. 2 with around 150ml of cream, added about a tablespoon of butter, warmed them together for around 3 minutes, took the mixture out and stirred in some vanilla, and carried on microwaving on medium heat (450W) for the remaining 2 minutes. Let it cool down, stored it in the fridge for an hour or so and WOW. Tasted exactly like clotted cream, with the yellow butterfat and all! And because I used a wide bowl and there was a wider surface area for it to caramelise, the final product tasted like the top layer of clotted cream, with spots of whipped cream. Yummmm
You DID get Tge caramelization? 😎
@@honeyvitagliano3227 Yes! Love the crust on top 😋
But I already sent a strongly worded letter to the Queen.
This deserves far more likes well done
it tried this method the other night, i was surprised with the thicker consistancy, usually i pour off some milk at the end. live in US, make clotted cream ~ 8x a year the oven method.
Just tried method 1 and it came out perfect! Thank you so much
Did you let it cool down a bit before refrigerating it?
@@Eidann63 yes I did
How much cream did you use?
And butter ? Please let me know 😅
33% fat, just you and me after Christmas....while you are whiskey-ing.... nukerator! LOL You're funny!
We don’t have many things to be proud of here in the U.K. but clotted cream is definitely one of them.
There are lots of things to be proud of! You have Hugh Laurie. And giant hamsters. And Neil Gaiman.
@@floodlime8620 We have giant hamsters?
Once again, GOAT.
Coming back to your recipe, made it in a microwave a year+ ago, today made it by simmering. TOP.
As a British person living in Germany who sometimes just doesnt have time for 12hrs of oven time, thank you! :D
Especially the butter tip, the cream you can buy here has a much lower fat content than the double cream youd use in the uk to make it normally.
Thank you for this. I'm a Brit from Devon living in Canada and I MISS Devon clotted cream. You can buy extra thick cream here in a glass jar but it costs a fortune (nearly $10 for a very small jar). We can buy whipping cream here that is 33% so I'm going to try it in my Nukerator!
That looks absolutely delicious and is more solid like the shop bought kind. Yummy! ❤️ Thanks!
I’m sure it’s very nice and I will do it, but it doesn’t have the thick buttery crust!!!!
Oh wow, I must try!! I always thought it was fresh milk left outside too long and the clots on top were 'clotted cream'. (My family had dairy farms). So now I'm not grossed out anymore by the term 'clotted cream'. I will make for the next gathering! ❤ from 🇭🇲 New Zealand
Thankyou from England 😂
Just had to cancel a trip to England and missing the chance to try clotted cream is what I'm saddest about! So excited to see there's a way with ultra-pasteurized cream! Thank you!!!
I just accidentally made mine within a few hours! So glad to see someone else knowing an even better wy!
Looks easy! Great video!
Video is great: Doesn't waste our time. I''ve made it the 12 hour-way--lots of time, but hands off: works great. I tried 12 hr with ultra-pasturized: failure. Tried with raw cream from a farm: semi-failure. Made it stove-top--Results: Great! creamier than 12 hours, tastes great, better yield. Another proponent of this recipe says reduce by 1/3, rather than half...I reduced btw 2/5 and 1/2: yield: 40 oz from 64 oz of ultra from Sam's club. Cost $9.52: 23c per oz. Whole Foods: $1.41 per oz. I didn't have unsalted butter. Used salted...I'll use unsalted next time...slightly spoils flavor...still awesome. Was paranoid of scalding...spent 2 + hours over the 4 qt pan I used, adjusting burners slightly...maybe could have let it go without tending more....
Just did method 2 and are so excited to taste it! How long should it cool off in the fridge?
Just until it’s cold. Probably about 3 hours but stick it in the freezer for 30 minutes to speed up the process
My husbands grandmother is from England, she makes the stovetop version all the time her mother taught her how.