Instant Pot Clotted Cream Recipes
STOVE TOP CLOTTED CREAM RECIPE
Stove Top Clotted Cream Recipe ~ If you've always wanted to make homemade clotted cream for tea time scones, start with this easy recipe!
Provided by Sue Moran
Categories Breakfast
Time 30m
Number Of Ingredients 2
Steps:
- Put the cream and butter into a medium sized heavy bottomed saucepan and heat to a gently boil, stirring often so the cream does not scorch. Gently boil the cream, stirring often, until it is reduced by at least 1/3. This may take up to 30 minutes, depending on your pan, and the heat of your burner. Note: I like to mark the depth at the start so I can judge when it has reduced enough. I dip a toothpick or popsicle stick into the cream and mark the measurement with a pen. Then I have a good reference point to check the progress of the cream.
- As the cream cooks down it will thicken, almost like a custard, and will coat the back of a spoon. Pour the cream into a shallow baking pan to cool. Put it in the refrigerator for several hours or overnight.
- Scrape the clotted cream out of the pan and into a small jar for storage. This recipe will make somewhere around 2 cups, and the clotted cream will last up to 10 days.
INSTANT POT CLOTTED CREAM
A homemade version of the classic clotted cream used to top British scones made in the Instant Pot.
Provided by Liz Berg
Categories Brunch
Time 8h5m
Number Of Ingredients 1
Steps:
- Pour the heavy cream into the Instant Pot.
- Seal the lid and turn the vent to SEAL. Press the YOGURT button and then ADJUST to BOIL. When it signals to let you know it's boiled, set to WARM for 10-12 hours.
- Let cool at room temperature for about a half-hour, then cover with plastic wrap, place in the refrigerator, and chill overnight.
- Remove the lid. The liquid will have a yellow thick layer on top. Carefully skim the thickened topping off of the top and into a container. Top with a lid and store in the refrigerator until ready to use.
Nutrition Facts : Calories 135 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 tablespoon, Sodium 11 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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- . Pour the heavy cream directly into the Instant Pot. Close the lid (no need to set the vent, since we’re not pressure cooking). Press the YOGURT button and then press the ADJUST button until it says BOIL.
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- Note: I like to plan to start my Instant Pot clotted cream in the morning, when I wake up. That way I can put it in the refrigerator before I go to bed and wake up to a finished product!
- Pour the cream directly into the Instant Pot. Close the lid (no need to set the vent, we're not pressure cooking.) Press the YOGURT button and press until it says BOIL.
- When the machine beeps, and has reached the boil stage, press the KEEP WARM button and let it go for 8-10 hours. I let mine go for 10 hours.
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