Instant Pot Clotted Cream
Thick, creamy, and perfect for topping scones - clotted cream is the quintessential accompaniment to any afternoon tea. The instant pot method is by far the easiest method to make it at home!
Equipment
- Instant Pot
Ingredients
- 1 quart cream (not ultra pasteurized)
Instructions
- Pour cream into the instant pot. Close lid and set pressure release to "vent".
- Touch the "Yogurt" on the instant pot, then "more" until you see the word "Boil". Touch the "Start" button.
- When the cycle completes, hit "Keep warm" and then "less" to set it to low heat. The keep warm cycle maxes out at ten hours, so you will need to reset this selection at any point in the cycle so you have a total of 12 hours.
- Remove the instant pot insert, and cover tightly with a lid or aluminum foil. Set in a fridge for 12 hours.
- Using a spoon, release a small portion of the clotted cream from the edge of the pot, and pour off the whey milk underneath (keep this - you can use it for baking, or just drink it!).
- Whip the clotted cream by hand or with a mixer. You can remove the crust on top, but I don't. You can store in the fridge or freezer. Lasting time depends heavily on the cream used, but should be at least 4 days in the fridge.
Notes
The type and quality of the cream used will impact the resulting product - use the best, rawest cream you can find.