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
Hi if you use the pot in pot method ,do you need to put water in the bigger original pot? ie do you have to use a trivet and water and then put smaller pot on top of trivet?
Hi Tom. I have not made it using the pot in pot method, but I'm sure it would work just fine. The method you describe is correct. I would love to know how you get on.
Ms. Sarah L. Harris
Question, I've never used the yogurt setting on my instant pot but I got a large container (4 cups) of heavy cream, they only had ultra pasteurized. I looked everyone in the store. How long go I have it going in the instant pot?
It will take around 10 minutes to boil and then I would leave it for at least 10 hours (overnight would be ideal). The yield might not be quite as good as with pasteurised cream, but it will still be delicious.
I cannot wait to try this recipe looks yummy 🙂 so when I press the yoghurt button does that automatically boil the cream? How long does that boil for please?
You can use the yoghurt button to boil and to keep it warm. This should be done for around 10 hours (I usually do it overnight).
Hope this helps, Regards, Andy