Clotted Cream
A rich, traditional English spread, clotted cream is created by slowly cooking heavy cream in a slow cooker or oven until a thick crust forms, making it an ideal accompaniment for scones.
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Instructions
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Preheat oven to 165F or set a slow cooker to low.
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Pour cream into an ovenproof shallow dish or directly into the slow cooker.
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If using oven: Cook for a minimum of 10 hours until a crust forms on the surface.
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If using slow cooker: Cook on low for 1 hour, verify temperature is 165-180F, then continue for 7 more hours until a crust forms.
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Once a buttery yellow crust has formed, turn off heat (or remove from oven) and let it cool completely without disturbing the cream.
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Refrigerate the cooled cream for at least 3 hours, or overnight, to allow it to set firmly, avoiding contact with the surface.
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When firm, use a large spoon to carefully lift the clotted cream (crust and underlying cream) into a serving bowl or jar; discard any remaining milky liquid.
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Do not stir the cream in the jar, as it will naturally mix when served; use immediately or store in the refrigerator for up to three days.