Why This Recipe Works
This is the Middle Eastern version of clotted cream. It's known as "Gemar" or "Gamar." For the purposes of this recipe, I will be referring to this recipe as "
Traditional Gemar is rich and creamy and a little tricky to make. My mom's recipe did not call for cornstarch. It required a lot of waiting and a little bit of luck. Sometimes it turned out great and other times it never quite thickened up.
Making clotted cream the old fashioned way required cooking heavy whipping cream for hours at a low temperature. As a result, the fat from the cream rises to the surface and thickens, forming the Gemar/clotted cream.
This process takes anywhere from 10-12 hours. Next, you have to allow the cream to cool in the refrigerator for an additional day or two.
The thickened cream is then scooped from the surface, leaving the remaining liquid. This liquid can be used in other recipes or boiled again and the process repeated.
I get that you don't have 20+ hours to spare to make clotted cream. That's where my Easy Clotted Cream recipe comes in! By adding cornstarch, you can make
This recipe is quick, easy, and works every single time!
How to Make This Recipe
1. Stir cornstarch in half and half, until smooth, then set aside.
2. Heat heavy whipping cream over medium heat, until bubbles begin to form around the edges of the pot.
3. Whisk the half and half into the whipping cream and continue to stir until the mixture thickens. This can take anywhere from 10 to 20 minutes. The consistency should resemble thick pancake batter.
4. Pour the mixture into a shallow pan and bring to room temperature.
5. Place the pan in the refrigerator until completely cooled. Scoop out the Gemar/Clotted Cream with a flat spatula and serve.
Recipe FAQs and Expert Tips
If you sit down to a proper English tea, you're sure to find clotted cream alongside your scones and tea.
Much like we use butter and jam in the United States; it is smeared over freshly baked scones and topped with jam.
However, you can just as easily spread it over toast. Sourdough toast is my favorite! In the Middle East, Gemar is used as a filling for a fillo dough dessert known as "kahi."
I was unaware that the term "half and half" was not used outside the U.S. until I was repeatedly asked what it meant from those who purchased my cookbook outside the U.S.
Later, I discovered this for myself, while on vacation in Italy, and again in the U.K. Although there was no shortage of Clotted Cream, I was disappointed that I could not find half and half for my coffee.
Half and half is made with a combination of cream and whole milk, in equal parts. Besides adding richness to coffee, you can use half and half in recipes that call for cream (as long as it doesn't need to be whipped).
Additionally, half and half is Gemar, sauces, mashed potatoes, and soups, but most of all, in MY COFFEE!
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Clotted Cream (Gemar)
- 2 T. cornstarch
- ½ cup half and half
- 1 pint heavy whipping cream
- Stir cornstarch in half and half, until smooth, then set aside.
- Heat heavy whipping cream over medium heat, until bubbles begin to form around the edges of the pot.
- Whisk the half and half into the whipping cream and continue to stir until the mixture thickens. This can take anywhere from 10 to 20 minutes. The consistency should resemble thick pancake batter.
- Pour the mixture into a shallow pan and bring to room temperature.
- Place the pan in the refrigerator until completely cooled. Scoop out the gemar/clotted cream with a flat spatula and transfer to a lidded-container.
- Serve with scones, biscuits, or toast.