Learning how to make clotted cream in a slow cooker is easy and yields a lovely, luxurious cream to spread on English muffins with a little jam. Note: Some slow cookers run hotter than others, so you may find that your particular model cooks faster or slower than what I allow for below. I recommend checking your cream every 2 hours to see how it’s looking, then leave me a comment here so I can track how long everyone’s individual cookers take to make clotted cream.
Course Breakfast
Cuisine British
Prep Time 1minute
Cook Time 1day
Total Time 1day1minute
Servings 4
Calories 821kcal
Author Stephanie Stiavetti
Ingredients
4cupsheavy creamNOT ultra-pasteurized
Instructions
Pour heavy cream into the vessel of your slow cooker. Cover the slow cooker, then set it to the lowest setting, usually called “warm” or “low.” Your goal is to have the cream cooking at 180°F (82°C).
Let sit for 12 hours. Do not stir!
After 12 hours has passed, gently remove the crock from the slow cooker, being very careful not to move the cream around and agitate the fragile top layer. Agitating will cause the cream to mix back into the milk liquids underneath, reducing the amount of clotted cream you end up with.
Allow the cream to come to room temperature, and then slide the crock into your refrigerator to sit for 12 hours.
Once the top layer is solid, use a slotted spoon to gently skim the thick layer of clotted cream from the surface, leaving the liquidy whey-type stuff behind. You can use the leftover liquid much like you can reuse whey, such as in bread, soup, rice.
Gently stir the clotted cream to create an even, creamy texture. Store in the refrigerator for 5 days. Make sure you keep it in a tightly sealed container so that it doesn’t pick up strange flavors from your fridge – you don’t want your clotted cream tasting of garlic hummus or those green onions that have turned into a science experiment in your crisper. I use mason jars.
For best flavor, bring to room temperature before serving.
Notes
IMPORTANT: There is a variance in slow cookers and how hot they get, even between individual examples of the same brand and model. If your slow cooker gets too hot and scorches your cream, you may want to use a water bath method. To do this, pour the cream in a wide, open dish that fits into the vessel of your slow cooker and set it inside. Fill the cooker with about an inch of water that surrounds the dish with the cream. This water will act as a buffer between your too-hot slow cooker and the your would-be clotted cream.