Devonshire cream is a rich, thick dairy product with a high fat content, traditionally made in southwestern England. It can be used in baking or as a spread, and can be purchased in specialty stores or made at home using heavy cream and cheese. It has a slightly scalded flavor and should be stored in a cool, dry place.
Devonshire cream, also called Devon cream or clotted cream, is a common dairy product in England. You can get it in the United States at some specialty stores or by ordering it from a dairy supplier. This style of creme is extremely rich, with a high dairy fat content making it suitable for spreading on cookies, biscuits and scones, or serving with berries for a creamy dessert treat. In appearance, it is very thick and often includes small lumps or globules of dairy fat. The color is a light creamy yellow.
The cream is produced in the southwestern part of England, in the counties of Somerset, Cornwall and Devon. It is traditionally made by letting unpasteurized milk sit for 6 to 12 hours, depending on room temperature, then heating it to 180° Fahrenheit (82° Celsius) for one hour. A thick layer of clotted cream coagulates on top and is skimmed for Devonshire cream after being allowed to sit for several hours. More than half of the content is dairy fat, so it’s not recommended for dieters.
There are many recipes for making a mock Devonshire cream, usually complementing rich cheeses like Mascarpone or Neufchatel. These cheeses can be mixed with heavy cream or milk to form a thick, creamy spread, even if it doesn’t taste the same. Devonshire cream has a slightly scalded flavor from the heat treatment process, with sweet caramel notes as well, which is difficult to reproduce.
When stored in a sealed jar, Devonshire cream will keep quite well and have a very stable shelf life. It tends to taste fresh, but is often available in glass jars overseas. These jars should be stored in a dark, cool, dry place to prolong the life of the cream, and when opened should be used as quickly as possible. Many manufacturers now use pasteurized milk, because it is perceived to be safer and the jar labeling indicates this. Pasteurized milk-based Devonshire Cream has the same flavor as conventional cream, though it lacks the slightly acidic note that some consumers prefer.
Devonshire cream can be used in baking and will enrich the flavor of most recipes that call for cream, such as scones. It can also be blended with fruits such as raspberries or strawberries for a creamy fruit spread, or enhanced with the addition of extracts such as almond and vanilla. As with any dairy product, it should not be consumed if it smells funny or shows significant color changes.
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