Alrighty it’s Slow Cooker Monday and this week I made Crock Pot Clotted Cream. A lady in my Bible study group is from Devon which is a place in England that commonly has Cream Teas and I wanted to treat her to a real English tea. The big problem? There isn’t clotted cream around here and although there are substitutes, nothing beats the real thing so I set about researching it. Bottom line: it isn’t easy but some people had made it in the crock pot. As normally it involves a 24 hour process, anything I could do to save time was a good idea!
Figuring I could use the experiment as a slow cooker Monday bit, I tried and hoorah! It worked.
What is Clotted Cream?
Clotted cream (sometimes called clouted cream or Devonshire cream) is a thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms ‘clots’ or ‘clouts’. It forms an essential part of a cream tea.
Crock Pot Clotted Cream Ingredients
You need full fat, as unpasteurized as possible milk. It’s not easy to find but I did think the Trader Joe’s shelf life whipping cream worked wonders. I bought 2 at around $1.25 each.
That’s all you need!
Slow Cooker Clotted Cream Directions
Simply place the cream in the crock pot and cook on low for about 8 hours until it looks like this. You want it slightly brown but not burning.
Then place the covered crock pot in your fridge for another 12 hours for it to settle.
Scrape off the top/skim it off and place in a bowl to serve.
English Cream Tea
It’s Spring Break and Isaac is off school but watch our for how to make a real English Cream Tea soon!