Bring a touch of luxury to your afternoon tea with ultra-rich homemade clotted cream!
What's not to love about clotted cream? It's like the best of cream and butter combined, then perfectly partnered with jam to elevate any cake or scone!
How could clotted cream be better than the usual kind you can buy at the shop? If it were freshly made! And lucky for you, it could not be easier!
Clotted cream is a traditional Cornish treat, served with afternoon teas or berries. It has a kind of cream cheese texture, but with a super-rich, buttery creamiest cream flavour.
Now, thanks to Helen in the Crockpot/Slow Cooker Recipes & Tips Facebook group, homemade clotted cream is going viral - and you can make it in your slow cooker! Here's how it's done:
- 3-4 cups heavy cream
To begin, pour your cream into your cooker. You may want to use less cream if you have a smaller slow cooker, as you want the cream to sit fairly shallow in the base of the slow cooker. Alternatively, some people like to separate the cream into ramekins and place those in the slow cooker.
Cook on low for 10-12 hours. Without shifting it, place in the fridge for an additional 4-6 hours. Once it has chilled, removed your cream from the fridge.
Using a spoon, scoop off the hardened clotting that has formed on top, as well as the white cream beneath - that is the good stuff! The only stuff you want to avoid is the clear liquid that has drained to the bottom - you can dispose of that.
Mix all the clotted cream together until smooth and serve with your favourite jam!
To keep, refrigerate in an airtight container.
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