Step 1

Add 1 inch of room temperature water to the crock of your slow cooker.

Step 2

Pour the heavy cream into a 1 quart glass bowl (your cream should be ¾ - 1 inch deep) and place it in the water in the crock. Add room temperature water to the crock as necessary so that the glass bowl floats slightly.

Step 3

Cover the crock with the lid, leaving it tilted so there is about a finger-width crack for steam to escape.

Step 4

Turn your slow cooker on HIGH.

Step 5

Every hour, check your cream for: temperature (using a digital probe thermometer), water level, and color of the skin on the cream. If the temperature is getting too high, lift the lid. If the water level is getting too low so that the glass bowl isn’t floating, add more HOT water. (DO NOT add cool or cold water, as you could cause your crock to crack.) If you do not have a thermometer to track temperature, lift the lid once an hour, just to be cautious. Also, check the color of the skin. If it is darkining quickly, your environment is likely too hot. And, check that the water is not boiling (an indication that things are way too hot). Always return the lid to the crock pot cocked, so that there is space for steam to escape.

Step 6

After 12 hours, carefully remove the glass bowl with the cream from the crock and let it cool to room temperature on a wire rack (this will take roughly 2 hours).

Step 7

After the cream has cooled to room temperature, cover it and place it in the refrigerator for 8-12 hours (overnight works well).

Step 8

When you take your cream from the refrigerator after chilling, you should notice two distinct layers: a liquidy, milky layer below and a creamy layer attached to the golden skin on top. Spoon the top thicker layer into a bowl, leaving the thin, milky liquid behind.

Step 9

Stir the thick layer, if you like. This is your clotted cream! If it is too thick for your liking, you can stir in some of the thinner liquid until you get a consistency that you like. (If you find it to be too stiff to stir, let is stand on the counter for 20 minutes to soften.)

Step 10

The thin, milky liquid can be used in baking, like you would milk.

Step 11

Store the clotted cream (and the thin liquid) in separate covered containers in the refrigerator for up to 2 weeks. (Clotted cream can also be frozen and thawed in the refrigerator.)