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Clotted Cream

Prep Time3 minutes
Cook Time12 hours
Rest in Refrigerator8 hours
Course: Condiment

Ingredients

  • 2 c heavy cream (NOT Ultra Pasteurized)

Instructions

  • In 4-cup shallow heat-safe dish pour 1" of heavy cream.
  • Place dish in the HOTLOGIC®. Plug in the HOTLOGIC® and zip shut. Cook for 10-12 hours.
  • After 12 hours, place the dish in the refrigerator for 8 hours.
  • Remove from refrigerator and scrap off the solids on top to place in an airtight container. Stir, if desired.
  • The remaining liquid is whey. It can be cooked again for 12 hours and cooled for 8 hours to get the last bit of cream.

Notes

The whey (left over liquid) can be used as a substitute for water in smoothies or baking or can be discarded.
Half a gallon of heavy cream makes about 2 cups of clotted cream. If you don’t use it too fast, it will last for a while in an airtight container in the refrigerator. It will, also, freeze well.