Clotted cream or Devonshire cream is a thick cream made by slowly heating rich, unpasteurized milk to about 82 degrees Centigrade and holding it that temperature for about an hour. A very thick, yellow layer of clots or coagulated clumps of cream forms on the top. It has a minimum fat content of 55 percent. It is a traditional accompaniment to the English 'cream tea,' served with jam and scones.
Additional information sent in from Suzanne:
This specialty of Devonshire, England (which is why it's also known as Devonshire or Devon cream) is traditionally made by gently heating rich, unpasteurized milk until a semisolid layer of cream forms on the surface. After cooling, the thickened cream is removed. Since unpasteurized milk is not easily attained in the US, here is a recipe that comes close to the real thing. Clotted cream can be spread on bread or spooned atop fresh fruit or desserts. The traditional English "cream tea" consists of clotted cream and jam served with scones and tea.
RECIPE - Makes about 1 cup.
• 2 cups heavy cream
-- Cook cream in top of double boiler over simmering water until reduced by about half. It should be the consistency of butter, with a golden "crust" on the top.
-- Transfer, including crust, to bowl.
-- Cover and let stand 2 hours, then refrigerate at least 12 hours.
-- Stir crust into cream before serving.
-- Keep unused portions refrigerated, tightly covered, for up to 4 days.
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