How to Make Clotted Cream in a Slow Cooker: Creamy Delight at Home
How to Make Clotted Cream in a Slow Cooker?
To make clotted cream in a slow cooker, start by adding 1 inch of room temperature water to the slow cooker.
Pour 4 cups of pasteurized heavy whipping cream into a 1-quart glass bowl and place it in the water in the slow cooker.
Add more room temperature water to the slow cooker if necessary to keep the bowl floating.
Cover the slow cooker with the lid, leaving a small crack for steam to escape.
Turn the slow cooker on high and check the cream every hour for temperature, water level, and skin color.
If the temperature is too high, lift the lid.
If the water level is too low, add more hot water.
After about 8 hours, transfer the bowl of cream to the refrigerator and let it cool for 4 hours.
Scrape the clotted cream layer off the top and discard the cream gunk at the bottom.
Transfer the clotted cream to an airtight container.
Homemade clotted cream can be stored in the refrigerator for up to 2 weeks.
Enjoy this sweet and tangy British spread!
Key Points:
- Add 1 inch of room temperature water to slow cooker
- Pour 4 cups of pasteurized heavy whipping cream into a 1-quart glass bowl in the slow cooker
- Add more water if needed to keep the bowl floating
- Cover slow cooker with lid, leaving a small crack for steam to escape
- Check cream every hour for temperature, water level, and skin color
- Transfer bowl of cream to refrigerator and cool for 4 hours
- Scrape clotted cream layer off the top and discard cream at the bottom
- Transfer clotted cream to an airtight container
- Store homemade clotted cream in refrigerator for up to 2 weeks
Did You Know?
1. The origin of clotted cream dates back to the medieval era in Southwest England, where it was traditionally made by heating unpasteurized cow’s milk in shallow pans over a slow fire.
2. Clotted cream is a luxurious dairy product with a thick consistency. In terms of texture, it falls somewhere between whipped cream and butter, making it perfect for spreading on scones or toast.
3. Unlike regular whipped cream, which is made by whipping air into heavy cream, clotted cream is made by slowly heating the cream, which causes the fat in the cream to rise to the surface and form clots.
4. The traditional method of making clotted cream involves using a shallow pan and placing it in an oven for several hours. However, using a slow cooker to make clotted cream is a convenient and efficient alternative.
5. Clotted cream is commonly associated with British cuisine, where it features prominently in the classic cream tea. However, it is also enjoyed in other parts of the world, such as Australia, New Zealand, and some regions of the United States.
1. Slow Cooker Temperature Ranges For Making Clotted Cream
When making clotted cream in a slow cooker, it is important to consider the temperature ranges of the appliance.
- A larger slow cooker typically has a maximum temperature range of 180-200°F (82-93°C).
- On the other hand, a smaller slow cooker usually ranges between 165-180°F (74-82°C).
These temperature ranges are vital for achieving the desired consistency of the clotted cream.
2. Proper Heating Time And Temperature For Clotted Cream
To successfully make clotted cream in a slow cooker, it is crucial to maintain a low temperature for a longer period of time. The cream needs to be heated at a temperature ranging from 170-180F (77-82C) for approximately 12 hours. This extended duration ensures that the cream fully clots and develops a rich, velvety texture.
3. Steps For Setting Up The Slow Cooker Method
To make clotted cream in a slow cooker, follow these steps:
- Fill the slow cooker with approximately 1 inch of water.
- Place a bowl of cream in the water, making sure it is slightly elevated to float.
- The recommended amount of cream in the bowl is ¾-1 inch.
- Slightly cock the lid of the slow cooker to allow steam to escape and avoid excessive moisture buildup.
By following these instructions, you can successfully make clotted cream in a slow cooker.
4. Monitoring The Cream And Adjusting The Water Level
During the clotted cream-making process, it is crucial to monitor the cream and make necessary adjustments. Use a probe thermometer to ensure that the cream clots at the right temperature, preferably around 170-180 degrees Fahrenheit. After 4 hours, check the water level and add hot water if needed, maintaining the floating of the cream bowl. It is advisable to avoid adding cold water, as it may cause the slow cooker to crack.
- Monitor the cream and make necessary adjustments.
- Use a probe thermometer to ensure the clots at 170-180 degrees Fahrenheit.
- Check the water level after 4 hours.
- Add hot water if needed to maintain floating of the cream bowl.
- Avoid adding cold water to prevent slow cooker from cracking.
5. Storing And Using Homemade Clotted Cream
Homemade clotted cream can be stored in the refrigerator for up to 2 weeks or frozen and thawed as needed. When taken straight from the refrigerator, clotted cream has a firm ice cream-like texture. This versatile British spread can be used in various ways, such as:
- A topping for scones, pancakes, or waffles
- A substitute for butter or cream cheese in recipes
“Clotted cream is a delightful addition to any breakfast or dessert. Its rich and creamy texture adds a luxurious taste to your favorite treats.”
6. Nutritional Information And Tips For Successful Clotting
Nutritional Value of Clotted Cream
- Calories: 402 kcal
- Carbohydrates: 3g
- Protein: 3g
- Fat: 43g
- Saturated Fat: 27g
- Cholesterol: 134mg
- Sodium: 32mg
- Potassium: 112mg
- Sugar: 3g
- Vitamin A: 1739 IU
- Vitamin C: 1mg
- Calcium: 78mg
- Iron: 0.1mg
To achieve the best results when making clotted cream, it’s important to use pasteurized cream that is not ultra-high temperature (UHT) pasteurized. Dean’s heavy whipping cream is recommended for the best results.
- Add the cream to the slow cooker.
- Set the slow cooker on low heat (between 165-180 degrees F) for 8 hours.
- Transfer the slow cooker to the fridge and let it cool for 4 hours.
- Remove the clotted cream layer on top.
- Discard the cream gunk at the bottom.
- Transfer the clotted cream to an airtight container.
In summary, making clotted cream in a slow cooker can be a delightful and easy process when following the proper temperatures, heating times, and monitoring techniques. With a little patience and attention to detail, you can enjoy homemade clotted cream that rivals the taste and texture of its British counterparts.
Frequently Asked Questions
Can you put cream in a slow cooker?
No, it is not recommended to put cream in a slow cooker. As mentioned before, the prolonged cooking process in a slow cooker can cause dairy products like cream to separate and result in an unpleasant texture. To avoid ending up with a grainy and watery mess, it is best to stir in the cream after the recipe has finished cooking. This way, you can enjoy the smooth and creamy texture of the cream without compromising its quality.
Will cream curdle in a slow cooker?
Yes, cream will curdle if added to a slow cooker. The gentle, prolonged heat in a slow cooker can cause the proteins in dairy products to denature and separate, resulting in curdling. The best approach is to add cream towards the end of the cooking process or use alternatives like evaporated milk or coconut milk that are less prone to curdling.
Why does milk curdle in slow cooker?
Curdling occurs in slow cookers because the prolonged cooking time allows for the gradual breakdown of milk proteins. As the temperature rises, the proteins in dairy products undergo denaturation and begin to clump together, resulting in curdling. It is best to add dairy towards the end of the cooking process to prevent this unwanted separation and maintain a smooth consistency.
Does milk always curdle in slow cooker?
The curdling of milk in a slow cooker is not a guaranteed occurrence. The fat content plays a significant role in determining whether curdling will take place. Low-fat dairy products are more prone to curdling when subjected to heat, whereas full-fat milk and cream tend to maintain their consistency better. Therefore, the likelihood of milk curdling in a slow cooker depends on the fat content of the dairy being used in the recipe.