Double & Clotted Creams
Devon County in the South West of England is famous for thick creams which are mainly produced on farms and in small dairies. The most famous of all is Clotted Cream. It achieves its thick clotted texture by heating cream of high-fat breed cows, such as the Jersey type. The cream is heated in pans, traditionally made of copper but latterly stainless steel. It then cools slowly. In the farmhouses, the pans were heated crudely over a fire or stove and the cream was rich in acid and aromaproducing bacteria. Dairy or factory methods are much better controlled, using steam heated pans. Buy Clotted cream Here.
The cream is usually packed in shallow trays a few inches deep and forms a crust. The consistency is thick and heavy, almost like treacle, and is traditionally served by scooping the cream out into cups or small cartons.
Double cream is the British term for heavy or whipping cream in the United States, but it is a little thicker than our whipping cream. It contains about 48% butterfat. Double cream is so rich, in fact, that it is easy to over whip it and get it too thick. Some cooks add a tablespoon or so of milk to 8 to10 ounces of double cream before whipping it to keep it loose. Double Devon Cream is the most versatile type of fresh cream. It can be used in cooking, for pudding or as a pouring cream. It can even be frozen for up to two months.
The Devon Cream Company has been producing its range of fabulous creams for over 20 years. These creams are carefully heat-treated to preserve freshness and they have a long shelf life.
Double Devon Cream Devon Cream Company
Traditional Double Devon Cream contains 48% milk fat and has a distinctive flavor. Spoon it straight from the jar onto fruit, scones, gateaux or warm apple pie. It also works in a variety of savory recipes including pasta and sauces.
Clotted Cream Devon Cream Company
Traditional Clotted Cream contains a minimum of 55% milk fat. Its richer flavor and thickened texture set it apart from Devon Cream. It is usually spread on fresh baked scones, topped with strawberry jam and served with piping hot English Tea.