After 8 hours, the cream will develop a thicker, yellowish skin resting on top of the cream. This is the clotted cream. If you’re checking on the cream in the oven, be careful not to puncture the clotted cream on top.
Find a wide dish that fits inside your slow cooker. Place the dish inside the slow-cooker, transfer your cream to the dish. Pour enough water into the slow-cooker (not into the dish with the cream) so that the dish is surrounded by at least an inch of water on the sides. If you need to use the water-bath method with your slow-cooker, adjust the recipe accordingly. You want there to be a lot of surface area for your cream, which means not filling the dish up to the brim with cream.
