My instant pot clotted cream is just as good as anything you will try in Devon or Cornwall and will make your scones taste extra delicious.
I made this recipe during the coronavirus lockdown when ingredients were hard to find.
Instant pot clotted cream
My instant pot clotted cream is just as good as anything you will try in Devon or Cornwall and will make your scones taste extra delicious.Print Pin Rate
- 600 ml Double cream (heavy cream)
- Add the double cream to the instant pot (or use pot in pot to reduce the size of container in the fridge later).
- Put the lid on the instant pot (no need to seal).
- Use the yoghurt setting to first boil the cream and then leave warm for 8 to 10 hours.
- Remove the cream and leave to cool for around 1 hour.
- Cover and leave to cool in the fridge for around 12 hours.
- Remove any liquid whey which will have formed (you can use this to make your scones beautiful and rich).
- Your clotted cream is ready. It should keep for around 4 days in the fridge and any you don't use will freeze well for up to 6 months.
Most double or heavy cream will be ultra pasteurised. This will work OK, but pasteurised cream will give a better result. You can make any quantity you want from 454ml (1 pint) to 908ml (2 pints) or even more if required. Cooking time will be the same apart from larger quantities needing longer to boil. The yield will be approximately ⅖ of the amount of cream you start with.
Calories: 207kcal | Carbohydrates: 2g | Protein: 1g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 23mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 882IU | Vitamin C: 1mg | Calcium: 39mg