Food Network’s clotted cream and The Culinary Life’s quick and easy Devonshire cream are two easy clotted cream recipes. The first uses one ingredient and takes five minutes of preparation time, while the second is a cheater's method that yields a good Devonshire-style clotted cream in less time than the traditional recipe.
To make the Food Network’s recipe, begin with 2 cups of pasteurized cream, but not ultra-pasteurized. Set a coffee filter basket, lined with a coffee filter, inside a strainer, over a bowl. Pour the cream almost to the top of the filter, and refrigerate for 2 hours. The whey passes through the filter into the bowl, and the clotted cream remains in the filter. Using a rubber spatula, scrape the clotted cream down, and leave for another 2 hours to allow more whey to separate. Repeat this process until the clotted cream in the filter reaches the consistency of soft cream cheese.
To prepare The Culinary Life’s recipe, combine one 8-ounce package of room-temperature cream cheese with 1/2 cup of room-temperature sour cream. Beat well with a hand mixer until fully combined. Beat in 1 teaspoon of sugar at a time until it reaches the desired sweetness. Store in the refrigerator for up to one week.