Finding Clotted Cream in France - Brittany and Loire Blog (2024)
We have just travelled back to France after spending Christmas in the UK with our family. While there, we did a bit of shopping to bring back some of the delicious goodies that we miss so much while in France: tea bags, baked beans, Marmite, mince pies, the list goes on.
Our French neighbour Rémi simply adores scones and clotted cream. He enjoyed his first afternoon tea in a lovely tea room in Bourton-on-the-Water a few years ago and has been a great fan ever since. As he is such a kind neighbour (he looks after our house and feeds our hens while we’re away), we thought this would make a very nice thank you present. We bought him two packs of delicious all-butter scones made with Cornish buttermilk and clotted cream (yum!) as well as two large tubs of classic Cornish clotted cream.
We regularly travel back and forth between France and the UK, which is always quite an expedition, as there is so much to pack. However, I am generally very organised and rarely forget anything. Well, would you believe it? As soon as we arrived home, I excitedly lifted the lid of our cool box to take out the clotted cream and guess what? It wasn’t there!
The cogs started turning… What on earth? What happened? Am I going mad? I could swear I had put them in the cool box!
Well, obviously not. I remembered taking them out of the fridge and after that, I have no recollection. No wonder there was some room left in the box!
This means two things: first, poor Rémi is expected to eat dry scones with only jam (at least I didn’t forget the jam. Even though I much prefer French jam, partly because Bonne Maman is much cheaper in France, I thought it would be better to treat him to some lovely British strawberry conserve to enjoy his scones). Second, what will happen to the two tubs of clotted cream left sitting outside of the fridge for months on end? It doesn’t bear thinking about.
I couldn’t do anything about the cream sitting in the kitchen in England, but I could certainly try and find a replacement for my clotted cream in France. My first step was to Google clotted cream: the result was crème caillée or crème fleurette. Hmmm… not sure. Where on earth would I find crème caillée? As for crème fleurette, it just seemed a bit too runny. So I browsed the net and found a forum where someone suggested whipping up some mascarpone cheese with a touch of cream. That sounded rather like a good idea. Even better, I actually found some in our local Leclerc supermarket.
I also bought a tub of crème d’Isigny, purely because it looked nice and thick. I gave those to Rémi with the promise to do better next time and bring him back the real thing. In the meantime, I can’t wait to find out what he thinks of these 2 alternatives. Will they do the job?
Editor’s Note
Clotted cream is a delicious dairy delicacy originating in the South West of England. It is renowned for its rich and velvety texture, making it a beloved accompaniment to various desserts, scones, and even fruit. To make clotted cream, unpasteurized cow’s milk is gently heated and then left to cool slowly in shallow pans. During this slow cooling process, the cream naturally rises to the surface and forms a thick, golden layer. This layer, known as clots, is carefully skimmed off and preserved, resulting in the delectable cream that is so loved. The long, slow cooking method lends it a unique, slightly caramelized flavour and a consistency that is thicker than traditional whipped cream.
Now, for the inevitable question: How do you serve it? Is it scone, clotted cream, and jam or scone, jam, and clotted cream? How do you serve yours? Please let us know in the comments box below (by the way, we don’t really have a preference as both are equally delicious).
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.
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.
So if you're unable to find clotted cream, don't feel like making your own, or want to try something different, whipped cream, mascarpone cheese, and coconut cream are all fine substitutes. Each of these options provides a creamy texture and can be enjoyed with scones and desserts.
Nutritionally, there is nothing particularly “bad” about clotted cream. However, it is worth noting just how rich in calories the cream is. As always, the caloric content of a food has no bearing on how healthy (or not) it is.
Across the United Kingdom, clotted cream is typically served with scones, especially as part of traditional afternoon tea. In Devonshire and Cornwall, clotted cream gives afternoon tea its namesake of cream tea, where it's served with scones, light sandwiches and miniature desserts.
Yes and No - what is unique about this product is that it is shelf stable and does not require refrigeration until it has been opened. As you may remember the Clotted and Double Cream we carried previously had to be refrigerated at all times.
Clotted cream can be used as an accompaniment to hot or cold desserts. Clotted cream, especially clotted cream from Devon, where it is less yellow due to lower carotene levels in the grass, is regularly used in baking. It is used throughout southwest England in the production of ice cream and fudge.
Both creams were very similar, but we found that the folded mascarpone cream mixture tasted a bit more like clotted cream. In the bowl of an electric stand mixer fitted with a whisk attachment or large bowl with a handheld electric whisk beat the heavy cream and confectioner sugar until medium to stiff peaks form.
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.
"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.
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.
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.
“The cream of the crop” is a phrase that inspired from the French phrase 'la crème de la crème,' which loosely translates to “the cream of the cream”. This phrase is used when someone tries to convey highest value or quality of a person or object.
It is also called Devonshire, Devon clotted cream, or Cornish clotted cream, depending on where it was made. The dish is traditionally made with full-fat unpasteurized cow's milk, although many recipes today feature heavy cream.
Clotted cream has a much higer fat content than double and extra thick cream. Extra thick cream is usually served spooned over desserts. It can also be used for cooking but it is not suitable for whipping.
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