Presenting my Clotted Cream recipe, a luxuriously creamy topping traditionally used with for scones and jam. For a change, why not have it as an alternative to topping your Christmas Pudding for those who don’t like brandy butter or brandy sauce.
How is clotted cream made?
To quote good old Wikipedia (which incidentally I support each year with a little donation);
Clotted cream (Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly.– Wikipedia
How do you make Clotted Cream that’s dairy free and vegan?
For those living a dairy free and/or vegan lifestyle you will be only too familiar with the fact that soya cream just – isn’t – cream. There, I said it! The fat content in soya and plant creams is very low and as dairy free cream has no lactose in it (in simple terms, the dairy version of sugar), cream alternatives aren’t very sweet either.
To make a thick, sweet cream like clotted cream I had to set out on a journey of experimentation and a few disasters along the way. This is the closest I’ve got and I’m pretty proud of myself.
So how did I do it? Well, I added fat where there was none and sugar where it was scarce and thickener to hold it all together.
Fun Fact: Did you know Clotted Cream is illegal in some countries!
A bit of an exaggeration, but basically ‘true’ clotted cream made the Cornish way, i.e. unpasteurised cannot be found in the United States or Canada. This is because the law prohibits the production methods. You can get a thick cream imitation (a bit like what I’ve created here) but it’s not the real thing. Unless you were sat in a tearoom in Cornwall enjoying a cream tea, I’d argue that nothing else is the ‘real thing’.
Different ways to flavour Clotted Cream
I’ve had a play with this recipe and found that adding extracts works just fine. Therefore, if you wanted a non-alcoholic flavoured clotted cream you could add a brandy flavouring or orange extract to imitate a luxurious thick Cointreau cream.
How to make Dairy Free Thick Liqueur Cream
To liven things up a bit you can also turn this into a thick liqueur cream that can be dolloped onto of Christmas puddings, mince pies and festive desserts. Simply allow the cream to cool off the hob and add a spirit of your choice before pouring into a lidded container. I’ve tried this with brandy and whisky which both make delicious additions.
Other flavours you could try are rum, Cointreau, the vegan liqueur Almande made by Baileys or Tia Maria for a coffee flavour thick cream. Seriously, the possibilities are endless, have some fun and be creative.
Are Spirits Gluten Free?
Can you freeze this Vegan Clotted Cream?
I haven’t frozen this recipe yet but I’m positive it will freeze just fine. To bring the cream back to life you will need to defrost at room temperature for over 3hrs. The consistency may be slightly compromised, so if you don’t mind losing the clotted cream crust on the top, I’d recommend giving it a quick whisk before decanting into a little serving bowl.
How to store Clotted Cream?
I have stored this cream in the fridge with success in Tupperware containers and the glass dish in the photo. Therefore, I know that the cream will last for up to 3 days easily, possibly a week. If you plan to keep it for more than a day I’d be sure to add a lid or wrap in foil or even better beeswax wraps to prevent the cream from absorbing any fridge smells.
How about these delicious desserts to accompany your homemade Clotted Cream
Of course you automatically associate clotted cream with cream teas and scones with huge dollops of jam. But, how about lashings of clotted cream on your mince pies, Christmas Pudding or Sticky Toffee Puddings and crumbles. Plus for anyone toying with the idea of going vegan my post Ingredients and Simple Recipes for a Gluten Free Veganuary has some great tips on what to stock up on and how to bake vegan-style.
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Homemade Dairy Free Clotted Cream Recipe
- 100 ml soya cream I use Elmlea plant cream
- 20 g dairy free butter I use Flora vegan blocks
- 20 g white fat solids I use Trex
- ½ tsp caster sugar
- ½ tsp arrowroot
- You’ll need a small saucepan and a glass bowl, pour boiled water into the saucepan and place the bowl over the top as you would if you were melting chocolate.
- Place the butter, white fat, sugar and cream in the glass bowl and stir over a low heat until the butter, fat and sugar have melted and dissolved.
- Once dissolved remove a spoonful of the cream and pour into a small cup, add the ½ tsp of arrowroot and stir to a thin paste, then pour back into the glass bowl.
- Turn the heat up a little but be careful not to allow the water beneath to boil over the sides of the saucepan.
- Using a whisk, stir the cream until it thickens to a double cream consistency.
- Remove from the heat and pour into a little serving bowl.
- Now you need to tap your bowl to encourage the tiny bubbles of fat to rise to the surface.
- I find the best way to do this is gently ‘drop’ the dish onto the kitchen work surface. Not from a great height! Just a centimetre drop each time, I do this about 10x.
- Finally pop your clotted cream in the fridge, for the best results leave it over night to cool completely and thicken with that familiar fatty crust on top.
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A post packed with 20 delicious Autumn/Winter inspired comfort foods made gluten free, dairy free and in most cases egg free too