Devon Clotted Cream

It is possible to make your own clotted cream, but I think that you will find it easier to buy it rather than make it!

I have come across a web site for sales of Cornish Clotted Cream in the USA. If you want to avoid making your own, you could contact them

You need full cream milk, fresh from the cow. Pour it into a shallow pan, and leave it to stand for about 12 hours for the cream to rise to the surface. Now heat the milk very slowly, until the surface begins to wrinkle: on no account allow the milk to boil- the more slowly the heating is done, the better the result. About one hours gentle heating is what is required. Transfer the pan to a cool place and leave overnight. In the morning the clotted cream can be spooned off the surface. (if you cannot get creamy enough milk, you can experiment by adding extra runny cream to the milk to beef up its cream content)

Clotted Cream is rich and decadent. Clotted cream has all the usual uses of whipped cream, but is much thicker and tastier. The traditional farmhouse, unpasturised clotted cream can still be found, but the bureaucrats are gradually winkling them out. I really do not know why this country enforces mindless regulations with such mindless zeal. If you ever find the original farm cream, then buy, buy, buy.

Otherwise you will find that most grocery shops, even the supermarkets, sell a perfectly adequate clotted cream by the tub in the dairy section.

Apart from dolloping it on scones that have been spread with butter and jam, it can also be spread on toasted Cornish saffron bread.

Another local variant is "thunder and lightening", take a soft bap, spoon on the clotted cream, then trickle black treacle over it. Quite an indulgence this one!

You can also use it to make a brulee type pudding. Coat the top of your dessert with clotted cream, sprinkle a layer of sugar on the surface of the cream, and caramelise under a hot grill or using a blow torch 

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