Clotted Cream/Devonshire Cream

**heybatter** · 02-08-2012, 12:03 PM

I recently had the chance to try some of this. WOW, this stuff is fantastic! Reminds me of when the cream gets a little old in the fridge and it becomes a bit clumpy. Anyway, I had it on a scone. What are some other things can you spread it on?

**galopede** · 02-08-2012, 03:27 PM

All you need is a large tray of clotted cream and a spoon...

**Phog Allen** · 02-08-2012, 05:44 PM

Gareth is correct but lets be honest, no one is going to turn down a scone with some good strawberry jam and clotted cream. BTW, there are two different products. One is Double Devon and the other is clotted cream. The brand I always see in here in America is The Devon Creamy Company. The clotted version is 55% milk fat and the double version is 48% I think. I prefer the clotted version. It is great on toast and though I do not think it is traditional I even like it with the morning marmalade(vintage thick cut please) on said toast. Devon Cream

Cheers, Todd

**Phog Allen** · 02-08-2012, 05:46 PM

As an aside, I can now purchase The Devon Cream Company products from our local grocers! I never thought I would EVER see this. I was only able to get it from our local British store before. A nice turn of events.

Cheers, Todd

**Sterling Cooper** · 02-08-2012, 06:07 PM

Crumpet with some Fortnum & Mason lemon curd topped with clotted cream.

**Alacrity59** · 02-08-2012, 06:27 PM

Yes . . . all of the above. It is like having mini cheesecakes.

**YetiDave** · 02-09-2012, 02:25 AM

And you can make ice cream with it ;)

**heybatter** · 02-09-2012, 03:57 PM

Originally Posted by Sterling Cooper

Crumpet with some Fortnum & Mason lemon curd topped with clotted cream.

sounds outstanding

**fields** · 02-09-2012, 04:48 PM

it does go with honey on anything as well

**galopede** · 02-10-2012, 06:09 AM

Does the clotted cream you get in the States have a good crust on it? That's the best bit! Same with the skin on a proper rice pudding.

Gareth

**heybatter** · 02-10-2012, 07:25 AM

Originally Posted by galopede

Does the clotted cream you get in the States have a good crust on it? That's the best bit! Same with the skin on a proper rice pudding.

Gareth

I bought some last night, it is made by The Devon Cream Company. It comes in a small glass jar and from the sounds of it, unfortunately, no crust...

**Prince** · 02-10-2012, 09:50 AM

Originally Posted by heybatter

I bought some last night, it is made by The Devon Cream Company. It comes in a small glass jar and from the sounds of it, unfortunately, no crust...

Where in Dallas? Central Market?

**heybatter** · 02-10-2012, 11:54 AM

Originally Posted by Prince

Where in Dallas? Central Market?

You got it.....Central Market.

**Phog Allen** · 02-12-2012, 12:05 PM

Hey lads. Here are some pics of the Devon Cream Company's Clotted Cream. I hope Gareth or someone from the Isles can tell us if this is a standard item.

Cheers, Todd

**galopede** · 02-12-2012, 04:10 PM

Sorry being a bit slow answering Todd. Spent the weekend playing at the Cheltenham Folk Festival. Now I'm knackered!

Must admit I have never heard of or seen any products by the Devon Cream Company, which I notice is actually in Corsham, near Swindon, Wiltshire, not too many miles from me! Quite a way from Devon though with the county of Somerset in between!

The most common clotted cream I find in shops is Rodda's which usually does have a nice crust on it and plenty of lumps. Lovely! They are in Scorrier, near Redruth, Cornwall.

The best I've ever tried though came from a small dairy in Kingsbridge, South Devon, where you could buy it by the tray that it was cooked in.

Gareth

**Alacrity59** · 02-14-2012, 07:43 PM

Originally Posted by galopede

Does the clotted cream you get in the States have a good crust on it? That's the best bit! Same with the skin on a proper rice pudding.

Gareth

Probably not the same thing but I used to love eating a butterscotch pudding with a skin on top. Took pride in just opening up a corner and slowly mining out the pudding leaving the skin stretched on top for the last bit.

**gearchow** · 02-16-2012, 11:45 AM

Originally Posted by Alacrity59

Probably not the same thing but I used to love eating a butterscotch pudding with a skin on top. Took pride in just opening up a corner and slowly mining out the pudding leaving the skin stretched on top for the last bit.

I would do that with the Jello chocolate pudding. Seems like it was the cooked puddings that developed the skins and they had to be left uncovered in the fridge?

I got to look up the clotted cream to try at least one. I wonder if Whole Foods would have it?

-jim

**Phog Allen** · 02-16-2012, 04:45 PM

Hi Jim. This is worth seeking out. I would try a British themed store. A very good one and local to me is Brits. They have been doing this a long time. I was just there today and they have it in stock. So if you do not see it on their site, email or call and ask. They are great to deal with. I think it was $6 per jar which is about as good as pricing gets. You do not need much of it but it is addictive. Remember, this is not a sweet product. More like extra creamy butter. It is labeled with a warning to keep it refrigerated but I cannot spread it cold since it gets as hard as any butter in the fridge. Room temp is the way to serve it. I like to dig the stuff out when new and put it in a ramekin for ease of use. It comes to room temperature much faster in the bowl as well. Pair it with some good jam and a scone(biscuit to us Yanks). It is a great treat. Afternoon teas with this combo is deadly. I am pretty sure the last time I did this if I listened closely I could actually hear my arteries hardening.

Cheers, Todd