Instant Pot Clotted Cream

Name: Instant Pot Clotted Cream
Prep time: 5 min
Cook time: 8 min
Total time: 8 min
Ingredients: 2 pints heavy whipping cream, pasteurized (not ultra-pasteurized which is the norm)

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Prep Time: 5 minutes

Cook Time: 8 hours

Total: 8 hours, 5 minutes

Servings: 1

Author : Liz Berg

instant pot brunch breakfast

Ingredients

Remove All · Remove Spices · Remove Staples

2 pints heavy whipping cream, pasteurized (not ultra-pasteurized which is the norm)

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Instructions

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Step 1

Pour the heavy cream into the Instant Pot.

Step 2

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.

Step 3

Let cool at room temperature for about a half-hour, then cover with plastic wrap, place in the refrigerator, and chill overnight.

Step 4

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.