How to make clotted cream in a slow cooker

My brother and sister-in-law came to visit from Australia a few weeks ago, and as you do when people come to visit from not-England, you do the very English thing of taking them for afternoon tea… although I advise that you should first find out if they wanted a high tea or cream tea because they are very different. If you’re expecting a three-tiered tray of triangled sandwiches, pretty dainties and sparkles, getting a plate with two flat scones and a dollop of jam and/or cream is somewhat disappointing, delicious as it is when you were expecting it.

Table of Contents Show

Ingredients
Can you put cream in a slow cooker?
How is clotted cream made?
What is the liquid leftover from making clotted cream?
What is the difference between Devon cream and clotted cream?

Anyway, I digress. We got to discussing clotted cream, as you do, and how it’s made and my brother set me the challenge of making clotted cream in the Thermomix®. It turns out you can’t in a TM31 because you can’t switch the movement of the blades off. I have someone testing it on the yoghurt function of the T5 at the moment, so we’ll see how that works out, and let you know.

In the meantime however, this incredibly simple recipe – can you call it a recipe if it’s one ingredient? – can be easily adapted whether for a slow cooker or an iPot or whatever you use. The important thing, really, is that you need to put it in something that can be kept still for three hours, and the greater the surface area, the better. Also realise that a 600ml pot of double cream only gives you about 100ml of clotted cream, so have some ideas on hand for what to do with the remaining cream that is similar to buttermilk, and make it sooner rather than later as it won’t last long.

The clotted cream itself will last for 3-5 days in the fridge.

I’ve seen recipes online for clotted cream that I’m pretty sure are actually sour cream – cream and lemon juice – that is not traditional clotted cream. Clotted cream is thick cream obtained by heating milk slowly and then allowing it to cool while the cream content rises to the top in coagulated lumps.

You can also use clotted cream instead of butter on toast, perfect with jam, or instead of ice cream on hot puddings – or with ice cream if you’re so inclined. I have used it to top chocolate mousse and steamed puddings, as in the pictures.

DIY Clotted Cream In The Slowcooker Or Crockpot

600ml cream (also 600g)

Pour the double cream into your slow cooker and put it on the lowest setting. On mine this is warm (as compared to low or high). It's roughly 70C.
Leave the lid off to allow air exposure and leave for 3 - 4 hours.
Switch the heat off and leave for another hour.
Move the pot of cream very gently to the fridge making sure not to break the surface or shake it in any way.
Keep in the fridge overnight, then scoop the top thick layer off carefully, putting that in an airtight container and use the remainder as buttermilk in bread or scones which you can then top with your clotted cream!

Don’t have a slow cooker? Pick one up from just over £10!

Ingredients

300g golden caster sugar
100g golden syrup
200g clotted cream
2 tsp vanilla extract
vegetable oil, for the tin

Method

STEP 1
Put the caster sugar, golden syrup, clotted cream, vanilla and a pinch of sea salt flakes in a slow cooker. Stir until well-mixed and smooth. Cook on high for 4-5 hrs, stirring every 30 mins, or until it’s a golden caramel colour and looks glossy. If your slow cooker works with the lid off, cook uncovered to speed up cooking. It will take about 5 hrs if using a multi-function cooker with a locked lid that requires you to keep opening and stirring it.
STEP 2
Oil a 20cm baking tin and line with baking parchment. Remove the bowl of the slow cooker carefully and set on a heatproof mat or chopping board. Mix with a wooden spoon or spatula vigorously for 10-15 mins to cool the fudge and to break up any large sugar crystals. The fudge will thicken as it cools and start to look matte. Tip into the tin and use a spatula to smooth the surface. Sprinkle with a little more salt and chill until set, about 1 hr. Cut into chunks. Will keep for five days in an airtight container.

Recipe from Good Food magazine, Homemade Christmas 2021

Can you put cream in a slow cooker?

Dairy. Prolonged cooking of dairy products causes them to separate. Adding milk, cream or yogurt to crockpots at the beginning of cooking is a sure-fire way to wind-up with a grainy, watery mess at the end. Stir it in once the recipe has finished cooking.

How is clotted cream made?

Clotted cream (Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.

What is the liquid leftover from making clotted cream?

Making clotted cream leaves behind a thin liquid called whey, which can be used in baking, in much the same way as buttermilk. You can even use the whey to make some scones for your next cream tea.

What is the difference between Devon cream and clotted cream?

Are clotted cream and Devonshire cream the same? Sort of. Devonshire cream is clotted cream that's made in Devonshire. It has a touch higher fat content that clotted cream made in other parts of the country.