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Devonshire(or Devon) Cream is a clotted creamproduced commercially in Devon Cornwall and Somerset England. It is a thick, rich,yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of creamforms on its surface.The milk isthen cooled and the layer of cream is skimmed off.Clotted cream has 55-60percent fat content and is so thick it does not need to be whipped. Now this technicaldescription may tell us what it is and how it is made but it does not adequatelydescribe its wonderful sweet flavor or how it makes the perfect accompaniment toscones with jam.If you haven't tried it I would recommend hunting it downas, unlike years gone by, it can now be found in specialty food stores and evensome mainstream grocery stores are stocking it.Youcan also buy it through mail order below. If you have access tounpasteurized cream, the 'Joy of Cooking' tells us how we can make our ownclotted cream.(I have never tried this as I cannot seem to find unpasteurized cream in grocery stores.) Begin by taking unpasteurizedcream and letting it stand for about 12 hours (during the winter months) or 6hours (during the warm summer months).Then to sterilize the cream; placethe cream over very low heat (do not boil) until rings form on the surface ofthe cream. Store in a cold place for at least 12 hours and then skim thethick clotted cream from the surface of the cream.You now have homemadeClotted Cream. Barring the fact you cannotmake your own or buy the real thing, this recipe makes a nicesubstitute to go with your scones.It consists of beating mascarpone and whipping cream with a littlesugar and vanilla extract.For those who are unfamiliar with Mascarpone,it is a soft unripened cheese that belongs to the cream cheese family. Itcomes from Switzerland and Italy and is athick, rich, sweet and velvety,ivory-colored cheese produced from cow's milk that has the texture of clotted orsour cream. Its delicate and mild flavor is great with fresh fruit and isprobably best known for its use in Tiramisu.Produced mainly in the falland winter it is sold in plastic tubs and can be found in specialty food storesand in the deli section of some grocery stores. |
FAQs
When it comes to Devonshire cream, however, they are actually the same thing. Devonshire cream simply refers to clotted cream that is made in Devon, and clotted cream made in Cornwall may also be referred to as Cornish cream.
What is special about Devonshire cream? ›
It is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream forms on its surface. The milk is then cooled and the layer of cream is skimmed off. Clotted cream has 55-60 percent fat content and is so thick it does not need to be whipped.
What is another name for Devonshire cream? ›
Clotted cream (Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.
Can Devonshire cream be frozen? ›
Can you freeze clotted cream? If bought chilled, it can also be frozen and used within 6 months. Sometimes, freezing clotted cream can affect the consistency of it, the longer clotted cream is frozen, the drier it becomes so using it sooner rather than later is the best option.
Is clotted cream illegal in the US? ›
Its exclusivity extends beyond England, however, as clotted cream is technically illegal in America. Why? True clotted cream is made with unpasteurized milk, and the FDA officially banned the distribution of any milk or milk products that haven't been pasteurized in America in 1987.
What is the American equivalent of clotted cream? ›
To be true clotted cream it has to have a minimum fat content of 55%, although most of the clotted cream made in England leans towards a rich 64%. As you can probably tell from these numbers it is not the healthiest thing in the world. In the U.S, clotted cream would be classed as butter due to its high fat content.
Do you drink Devonshire cream or jam first? ›
Ask a Devonian, and they'll tell you it's cream first and jam on top. While the Cornish method seems to have been adopted in some of the most renowned London afternoon tea institutions, the Devon way of cream first and jam on top has been adopted further afield in Commonwealth countries.
What is a good substitute for clotted cream? ›
Crème fraîche can be used as a clotted cream substitute as a topping for fruit and baked goods as it has a similar thickness and creaminess to that of clotted cream. But considering crème fraîche's more tangy, sour flavour, it will be a better fit for some recipes than others.
Why is clotted cream not sold in Canada? ›
"The Canadian Government" has not allowed companies the quota to import Clotted Cream from England. If/when independent retail locations import Clotted Cream they would be (and are) subject to a tax and tarrif around 70% of the retail price of the cream.
What to serve with Devonshire cream? ›
"This goes with Recipe #230397 and is also great to serve with trifle or other desserty things instead of straight whipped cream. Excellent poured over fruit salad too."
Typically, clotted cream is sold in a jar. It's shelf stable for several months, but should be refrigerated after opening and used within a few days.
Should scones be stored in the fridge or room temperature? ›
At room temperature, they typically remain good for 1 to 2 days when stored properly in a dry area and protected with foil, plastic wrap, or a plastic bag to prevent drying. When placed in the refrigerator, scones can remain fresh for up to 3 days. However, for longer storage, freezing is an effective option.
What is the US equivalent to double cream? ›
The British use double cream in recipes the way we use heavy cream or whipping cream here in the US, but they also allow it to accompany dessert the way we might use ice cream.
Can I put clotted cream in coffee? ›
Can you put clotted cream in coffee? Clotted cream is too heavy for coffee, but single and double cream can be used. To float double cream on top add some sugar to the coffee and lightly whip the cream first.
Can I whip clotted cream? ›
No. If done right, the consistency will already be thick and creamy with no extra whipping required. How do you loosen clotted cream? If you feel like the consistency is too thick, simply stir in a small amount of the thin leftover liquid.
