Hello everyone and welcome to the first installment of English Tea Week here at bottomless chips. We are starting off the week with something I had been trying to make at home and not doing so well at until I tried it this way.

Clotted cream if you’ve never had it before is a cross between cream and butter. It’s an English condiment from the counties Devon and Cornwall. Both claim they invented it. It’s the perfect addition to an afternoon tea.

Ingredients

• 1 pint heavy cream( not ultra pasteurized)

Directions

1. Put the pint of heavy cream in your slow cooker.
2. Set your slow cooker to low and cook for one hour. Check the temp of the cream. It should be around 165 degrees Fahrenheit but not above 185.
3. If the temp is correct then put the lid back on and cook for about 4 hours.
4. By now a crust should have formed on top of your cream. Don’t be alarmed. This golden brown beautiful deliciousness is what we want.
5. Turn off the slow cooker and remove the bowl from the heating element. Don’t shake it or stir it or disturb the crust at all. Let it cool on the counter.
6. After it has cooled let it cool longer in the fridge. Anywhere from 3 hours to overnight.
7. After it has cooled find an airtight container (I used a mason jar). Use a slotted spoon and scoop the crust off the top and put it in the container. Leave the muddy watery substance in the bowl and just take the cooked cream.
8. It will be good in a sealed container for about a week.