How to know when clotted cream is done?

Pour cream into an oven-safe large surface dish which will help to get the most clotted cream. Bake at 175°F/80°C on the middle rack for a full 12 hours or until it forms a bubbly yellow surface with a thick consistency .

What is the liquid left after making clotted cream?

Making clotted cream leaves behind a thin liquid called whey , which can be used in baking, in much the same way as buttermilk. You can even use the whey to make some scones for your next cream tea.

What is the liquid left over from clotted cream?

Clotted cream is essentially clotted milk solids (similar to butter or cheese, but obviously made quite different, and with a different taste), and the leftover liquid is analogous to the whey left over from cheese making or the liquid that remains after churning cream into butter .

When to add cream to a slow cooker?

Creamy ingredients (whether they're dairy or non-dairy) can split in a slow cooker. Avoid adding milk, cream, yoghurt, coconut cream or coconut milk at the beginning of cooking as it can end up curdled and grainy . For the best results, stir through at the end of the cooking time and warm through gently without boiling.

Why is clotted cream illegal in the US?

Its exclusivity extends beyond England, however, as clotted cream is technically illegal in America. Why? True clotted cream is made with unpasteurized milk, and the FDA officially banned the distribution of any milk or milk products that haven't been pasteurized in America in 1987 .

Why is clotted cream not sold in Canada?

" The Canadian Government" has not allowed companies the quota to import Clotted Cream from England . If/when independent retail locations import Clotted Cream they would be (and are) subject to a tax and tarrif around 70% of the retail price of the cream.

What is clotted cream called in America?

Also known as Devonshire cream , clotted cream is a thick cream that originated in the Southwest of England.

Is clotted cream ok out of the fridge?

Do I have to refrigerate this Clotted Cream? Yes and No - what is unique about this product is that it is shelf stable and does not require refrigeration until it has been opened. As you may remember the Clotted and Double Cream we carried previously had to be refrigerated at all times.

Should you whip clotted cream?

No. If done right, the consistency will already be thick and creamy with no extra whipping required . How do you loosen clotted cream? If you feel like the consistency is too thick, simply stir in a small amount of the thin leftover liquid.

Is 4 hours on high the same as 8 hours on low?

Low: 7-8 hours to reach the simmer point. High: 3-4 hours to reach the simmer point.

How do you know if clotted cream is off?

If it has a sour or nutty flavor, or it just smells “off” , this could be a sign that the clotted cream has gone bad.

Should clotted cream be runny?

Or, something like the consistency of Italian ice cream (but again, with the granular crust on top). The consistency of clotted cream should not change at all when it is put in the fridge . The only time the consistency changes is if you put it in something really hot, when it melts, or when you freeze it.

What is the consistency of clotted cream?

Clotted cream has a rich flavor that tastes similar to butter. When it's made properly, it's thick and creamy with a silky texture.

Should clotted cream be whipped?

Clotted cream is too thick to use in or on a cake and cannot be whipped like heavy cream . Whereas heavy and light cream can be cooked, clotted cream cannot.

Slow Cooker Clotted Cream (2024)

Some people may not be familiar with clotted cream because it’s mainly a European thing. In fact, it’s incredibly hard to evenfind in the US which is why I had to play around and learn how to make clotted cream.

If you’ve never had it before, ignore the name which isn’t very pretty. Clots aren’t generally considered delicious.

Instead, think of this Homemade Clotted Cream Recipeas some magical mix between cream cheese, butter, and whipped cream. It ends up being a bit sweet, but also a bit tangy which makes it the perfect topping for pastries and baked goods.

The traditional way to make it is to let cream sit in a barely on oven for, like, forever. That’s all well and good but I really don’t like leaving my oven on overnight so I turned to my slow cooker. I figured it could get the job done.

Slow Cooker Clotted Cream

Print Pin

3.85 from 263 votes

Equipment

1 slow cooker

Ingredients

4 c. pasteurized heavy whipping cream

Instructions

Add the cream to your slow cooker and set on the lowest heat. Check your manual. You don’t want the cream to get above 180 degrees F. Ideally it would cook between 165-180 degrees F. Cover and let cook for 8 hours.
Remove from heat and transfer cream to the fridge to cool down for four hours. Be careful to not disturb the skin on top of the cream too much.
Once the cream is really chilled down, use a spoon to scrape the clotted cream layer off the top of the cream. Transfer it to a bowl and stir it together. There will be some cream gunk at the bottom of your slow cooker that you can just discard.
Transfer the clotted cream to an air-tight container and use it within a week on any sort of pastry!

Nutrition

Course: Breakfast, Pantry Staples, Side Dishes

Cuisine: English

Did you make this recipe?

Tag @crunchtimekitchen

How to Make Clotted Cream in The Slow Cooker

As you can see, this Clotted Cream Recipe is barely a recipe. Can something with one ingredient be a recipe?

The trick here though is to make sure that you find cream that is pasteurized, but notultra-pasteurized.The ultra variety (which many organic brands are) will neverclot correctly. You’ll end up with a strange cream soup situation that is definitely not worth your time.

As far as the slow cooker goes, you can use any one, but definitely read the manual to find out what temperatures your settings are. I made one batch of this with my “simmer” setting on and it ended up burned. I learned that the “Warm” setting was perfect for my model.

Ideally, you want the cream to never go above 180 degrees F. and generally stay between 165-180 degrees F. Depending on your model that might mean low, or just warm. Read up before you waste a quart of delicious cream.

Pour the cream in your slow cooker, cover it, and let it warm for about 8 hours. My slow cooker is large so the layer of cream was pretty shallow. If you have a tall slow cooker, you might need to cook it for 10-12 hours. It’s pretty flexible and as long as your temp range is right, it’s pretty hard to overcook it.

I set mine, went to bed, and woke up to this.

There will be a thick layer of film on top of your cream. Think of it like an enormous version of the skin that forms on puddings. Believe it or not, you want it.

But don’t go messing with it just yet. Instead, transfer it off the heat and move it to the fridge to chill for at least 4 hours to really set up. This will help the “clots” set up and congeal.

After chilling, the top layer will be pretty thick.

Use a spoon to carefully scoop off as much of this top layer as possible. Get the skin, clots, and any cream that comes along for the ride.

There might be a layer of semi-clear gunk at the bottom of your slow cooker from the separation. Try to avoid getting that stuff and discard it when you’re done. I didn’t find that it tasted very good…

Stir the clots and cream that you’ve collected together in a bowl. This isn’t completely necessary, but I like to mix it up a bit.

Then just scoop your final product into an air tight container and store it in the fridge!

I just used a mason jar.

Uses are many.

Slather this homemade clotted cream on any pastry or toast product. Personally, I love it on an english muffin with some jam. Doesn’t get much better than that!

I have no idea why this stuff hasn’t completely caught on in the US. It’s the perfect breakfast topping. It’ll keep in the fridge well for a week or so unless it starts smelling too funky!

Are you a clotted cream fan? Leave a comment with how you use the stuff!

More Breakfast Ideas!

Bacon Savory Oatmeal
Perfect Cheesy Eggs
Quick Breakfast Tacos with Potatoes and Ham
Honey Ricotta Stuffed French Toast from Simply Recipes