Clotted Cream
Serves: 1 pint
 
It only takes one ingredient plus approximately 25 hours to make clotted cream at home using either of these methods.
Ingredients
  • 2 pints (not ultra-pasteurized) heavy whipping cream
Instructions
  1. Instant Pot Method:
  2. Pour cream into the Instant Pot; close lid; turn to YOGURT setting. Press button until it says BOIL.
  3. When machine beeps, press KEEP WARM button; leave for 10 to 12 hours.
  4. Turn machine off; remove pot. Let cool to room temperature without disturbing. When cool, refrigerate for 12 hours.
  5. Remove pot from refrigerator. Scoop off thickened layer of cream, leaving thin liquid behind*. Lightly whip the cream, and spoon directly into a glass jar with lid; or whip the thick layer with the thin liquid to make it creamier, but not as thick as clotted cream. Refrigerate for up to 2 weeks.
  6. Oven Method:
  7. Heat oven to 180°F.
  8. Pour cream into an 8-inch square glass baking dish. Place dish, uncovered, in oven. Leave undisturbed for 12 hours.
  9. Remove dish from oven. Let cool to room temperature without disturbing. Cover with plastic wrap; refrigerate for 12 hours.
  10. Remove dish from refrigerator. Scoop off thickened layer of cream, leaving thin liquid behind*. Lightly whip the cream, and spoon directly into a glass jar with lid; or whip the thick layer with the thin liquid to make it creamier, but not as thick as clotted cream. Refrigerate for up to 2 weeks.
Notes
*If you wish, you can use the thin liquid for making scones.
Recipe by TeaTime Magazine at https://teatimemagazine.com/clotted-cream-a-cream-tea-essential/