Anyone make clotted cream?

[Marianne]

Found an easy way to make clotted cream - in the rice cooker. My BIL gave me a fancy schmancy rice cooker that stays at 180F on the warm setting. I read this post on a blog:

Clotted cream: I used the rice cooker for this. Poured in 2 pints of cream, set the cooker on warm for 12 hours, went to bed. In the morning I removed the inner bowl, covered it, put in fridge and went to work. When I returned home in the evening, the cream had set and was delicious.

I've never had it, but it sure looks good! I guess this stuff is really pricey if you buy it.

 

[abifae]

Oh. I have a rice cooker!!!

 

[Marianne]

Want to come over for scones and clotted cream?

 

[abifae]

Uh huh!!!

 

[Neko-chan]

...

 

[Marianne]

That was exactly my thoughts, too. I was going to use my slow cooker until I read the post about using the rice cooker. The instruction booklet with the rice cooker stated the heating temperature, whereas it's a guess with my slow cookers. I know one of them is hotter on low than the other one. I googled it, but got some conflicting information of course.

Thanks for finding the link!

 

[Beanie]

I guess this stuff is really pricey if you buy it.

We bought some as a treat one time...
http://www.englishteastore.com/clcr1oz.html

$1.95 an ounce!

 

[valmom]

OK, I know this is supposed to be a delicacy, but really, couldn't they have come up with a different name. I just wouldn't be able to make myself eat "clotted cream" Sort of like blood pudding- don't think I could do that either.

 

[mandieg4]

I'm a little confused on the directions. Do you use plain cream or milk with the cream still in it?

 

[abifae]

actual cream milk doesn't get thick enough. I've made it with both before.