In England, clotted cream is often added to high tea as a luxury treat, as it is served over fresh fruit.It resembles a cross between butter and whipped cream for those who've never had it before.It is very easy to make, and requires only one ingredient.The cream that is used to make the best clotted cream is not heavily Pasteurized.Best results will come from fresh, organic cream that wasn't heated to extremely high temperatures, even if you use the following recipes with pasteurized cream.
Step 1: The oven should be set to 180 F.
The cream thrives on low heat.
Step 2: If you can, get high fat cream.
Pasteurization is the process of heating food to a high temperature and then cooling it down.The structure of the cream erodes, along with the taste, when the temperature is high.If you want the best clotted cream, stick with organic, high-fat, less pasteurized cream.
Step 3: Any amount of cream can be put into a pot with a lid.
How high up the sides of the pot the cream goes is the main concern.If you can get it, the cream should come up at least one inch and no more than three inches on the pot.
Step 4: Place the pot in the oven and cook it for at least eight hours.
Close the oven door if you want to cover the pot.The cream can take as long as 12 hours to clot.The skin on top of the cream will be thicker after 8 hours.The cream is called clotted cream.If you're checking on the cream in the oven, be careful not to puncture the clotted cream on top.
Step 5: Remove the pan with the cream from the oven and keep it cool.
Place the pan in the fridge for another 8 hours and be careful not to disturb the outer skin.
Step 6: The liquid should be separated from the cream on top.
The liquid can be used in cooking or baking.Milk pancakes, anyone?
Step 7: Don't forget to enjoy!
Store in the fridge for a few days.
Step 8: Do you know if the slow-cooker runs hot?
There are different base temperatures for slow-cookers.It's important to make sure you don't blast your cream with extra heat.Find a wide dish that fits inside your slow cooker if you think it runs hotter than the average slow-cooker.Transfer your cream to the dish from the slow-cooker.To make sure the dish is surrounded by at least an inch of water on the sides, pour enough water into the slow-cooker.If you need to use the water-bath method with your slow cooker, adjust the recipe accordingly.Not filling the dish up to the brim with cream means you want a lot of surface area for your cream.
Step 9: Add the cream to the slow cooker.
Step 10: Be careful not to disturb the skin that develops on top of the cream.
After 3 hours, turn off the slow cooker and allow the cream to come to room temperature.
Step 11: The pan should be put in the fridge for 8 hours.
Step 12: A spoon is needed to separate the cream from the rest.
The whey can be used in cooking or baking.
Step 13: Don't forget to enjoy!
Before serving, bring the cream back to room temperature.You can store in the refrigerator for up to 4 days.