Clotted Cream – How to Make Clotted Cream – Devonshire Cream Recipe
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Learn how to make Clotted Cream! Visit http://foodwishes.blogspot.com/2017/04/the-names-cream-clotted-cream.html for the ingredients, more information, and …
Check out the recipe: https://www.allrecipes.com/Recipe/257734/Chef-Johns-Clotted-Cream/
i was gonna like the video until i heard him talk , its weird
Freezing it to last longer?
Made it for St Patrick's day to put on the Home made Irish Soda Bread, the liquid I added a wee bit to make scammed eggs
great recipe Chef
MMm… Had so much of this in Cornwall… clotted cream = clotted arteries… but so good. lol
Would you say the liquid byproduct of this process is similar to traditional buttermilk?
You don't have to live in a specific part of England to get clotted cream, you can buy clotted cream at pretty much any supermarket in England
why does this guy speak in a different pitch every second lmao
best clot cream in south iraq .
This looks good
I think I found another reason nobody makes this… You have to run your oven for 12 freaking hours.
I love you, Chef John. Simply gorgeous for scones!
Your videos and recipes are always a treat~
Thank you Britishers for stealing our 'Khoya' from indopak and naming it with clotted crap.
Lol why dose he talk like that
authentic clotted cream is divinely delicious.
do you eat that brown crust?
I thought you said "breast fed cows" 😂😂
"Some dairy farms feed cows what they are actually supposed to eat" 😂😂😂
Have you posted the biscuit/scone recipe that's going with the clotted butter?
I have no idea what this is, but I love dairy so I'm down
Clogged arteries. Worth it!
Your scones (pronounces gone, lol) didn't have any raisins or cherrys in which is weird…they should always have a little bit of fruit
i would spread this all over myself! or my bf. both, probably.
Why does he speak like that lmao
Why do you talk like your balls are being tickled?
John, I suspect you used my Recipe as a Reference, I have to say "great job" but 2 inches is way too deep, sorry buddy, Clotted Cream is meant to be a Mixture of the Thinner and Thicker Clots, If you bake it as I demonstrated, on my channel, in a larger Dish, you get much better evaporation on the larger Surface area and get less wasted thin cream, which traditionally is mixed in with the clotted cream, giving you a mixture of Thick Clots, Thick Cream and Thinner Cream.
Unfortunately as Supermarkets only sell the Homogeneous blob that they call Clotted Cream, which it is not, people have lost the appreciation of real clotted Cream, it is not just one clump. That is more like Mascarpone..
I do a lot of work researching the Recipes on my Channel John, I visited producers and spoke to many old timers to make sure I produced the best Clotted cream, I hope you don't mind me chiming in with some pointers to help your viewers get the best from their Cream.. Have a great day
Steve
the narrator made me want to shove Clotted Cream in my ears…he is so fuckin irritating 😠
Does anyone know if you could make this recipe sous vide? It would seem the low and slow, precise temperature control of sous vide would lend well to this recipe.
your voice reminds me of tommy edison's!
You can get clotted cream in all parts of the UK and Ireland now. Putting it on a scone with jam really is one of life's true treats!!!
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.
this guy should do a book reading for 50 Shades of Grey
Will this work with sous vide?
Heavy cream is my nemesis.
I am very lucky to be living in that very specific part of England.
My house caught on fire during the night because of this.
oh no, jam before cream WHAT ARE YOU DOING CHEF JOHN
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!!!
Would it be alright to do in a steel square baking dish?
The way he talks is odd. Pay attention to how he ends his sentences.
jesus fuck your voice inflections are so annoying. thanks bye
I feel liKE HE TALKS LIKe this.
Oh boy! Clotted Arteries!
Currently making this, I ran to the store as soon as I watched this to get cream!
I just made my own Cotted cream if you know what I cream.
the world's worst jam? u mean orange marmalade?
Even by American standards, this thing looks insanely unhealthy lol.