Subject: Clotted Cream in an Oster Roaster?
Hi everyone!
I hope you’re all doing well! I’m located in the US and unfortunately, we don’t have clotted cream readily available. I’m curious if it’s possible to make it using an Oster Roaster. Has anyone attempted this method before?
Thanks in advance for your help!
Hi there!
Making clotted cream in an Oster Roaster is definitely unique, but it can be done! Clotted cream is traditionally made by slowly heating heavy cream until it thickens and forms a crust on top. Here’s a simple method you can try:
Get your ingredients: You’ll need heavy cream, preferably unpasteurized if you can find it, but pasteurized should work too.
Prepare the roaster: Set your roaster to the lowest temperature setting (around 180°F or 82°C). This low and slow approach is essential for achieving that thick, clotted texture.
Pour the cream: Pour the heavy cream into an oven-safe dish (like a casserole dish) that fits inside your roaster. You can also place the cream directly in the roaster if it’s safe to do so but make sure there’s enough room for steam to circulate.
Heat it up: Fill the base of the roaster with water (about an inch deep) to keep the cream from burning. Cover the roaster and let the cream heat for about 12 hours. The longer, the better!
Cool and set: Once it’s done, take it out and let it cool completely, then cover it and refrigerate for at least 8 hours. The clotted cream will be ready once it has thickened and you see a nice crust on top.
Serve: Gently scoop the thickened cream into a serving dish, and enjoy it with scones, jam, or however you like!
Keep an eye on it during the heating process to ensure it doesn’t boil. Good luck, and I hope you enjoy your homemade clotted cream!
Let us know how it turns out!
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