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Clotted Cream

We love going to tea! 🫖

We’ve really enjoyed tea parties at Barbara’s Victorian Tea House (http://www.barbarasvictorianteahouse.com/) for one of my Gram’s birthdays and The Huntington’s Rose Garden Tea Room (https://huntington.org/tea-room) for one of my husband’s birthdays – yes, at his request!

We want to be able to have our own at home for special gatherings, so I’ve started to experiment with tea related recipes.

The English SconesRaspberry Jam, Lemon Curd 🍋, and this Clotted Cream are de-licious! And WAY easier that you may think!!!

Now it’s time to master tea sandwiches…

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I like to use the Instant Pot & Oven directions as leaving my oven on for 12 hours just makes me anxious. You could do the whole 12 hours in the IP, too, but I don’t like to tie up my inner pot in the fridge as I need access to my IP for other stuff. 😊

NOTE: I hear this does better with pasteurized whipping cream, but I’ve only ever used ultra-pasteurized.

Clotted Cream Recipe

Ingredients
  • 2 cups heavy whipping cream
Instant Pot & Oven Directions
  1. Add 2 cups cream to Instant Pot’s inner pot.
  2. Select SAUTE – HIGH and bring to a boil, then select CANCEL.
  3. Place lid on – doesn’t need to be secured – and select YOGURT setting for 10 hours.
  4. Preheat oven to 180 F.
  5. Pour cream into a large oven-safe dish so that the cream sits over a wide surface area and is no more than 1” deep.
  6. Bake for 2 hours.
  7. Allow to cool at room temperature for 30 mins, then cover with plastic wrap and refrigerate for 12 hours.
  8. Remove plastic wrap and skim the thickened top layer of cream, transferring to a medium bowl.
  9. Whisk to smooth a bit, then add 2 Tbsp of the whey (remaining liquid in baking dish) and whisk until smooth.
  10. Cover and refrigerate until ready to serve. 
Stovetop & Oven Directions
  1. Preheat oven to 180 F.
  2. Add cream to a small saucepan and bring to a gentle boil.
  3. Pour cream into a large oven-safe dish so that the cream sits over a wide surface area and is no more than 1” deep.
  4. Bake for 12 hours – a skin will form over the top.
  5. Allow to cool at room temperature for 30 mins, then cover with plastic wrap and refrigerate for 12 hours.
  6. Remove plastic wrap and skim the thickened top layer of cream, transferring to a medium bowl.
  7. Whisk to smooth a bit, then add 2 Tbsp of the whey (remaining liquid in baking dish) and whisk until smooth.
  8. Cover and refrigerate until ready to serve.
Nutrition Facts
Serving size: Tablespoon
Servings: 12
Amount per serving 
Calories69
% Daily Value*
Total Fat 7.4g9%
Saturated Fat 4.6g23%
Cholesterol 27mg9%
Sodium 8mg0%
Total Carbohydrate 0.6g0%
Dietary Fiber 0g0%
Total Sugars 0g 
Protein 0.4g 
Vitamin D 10mcg52%
Calcium 13mg1%
Iron 0mg0%
Potassium 15mg0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#Keto #LactoVeg #LactoOvoVeg #LowCarb #LowSodium

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Clotted Cream
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