Comments on: Clotted Cream vs Double Devon Cream

By: LediaR

LediaR — Mon, 09 Jan 2012 03:30:11 +0000

Sounds yummy!

By: Cecelia

Cecelia — Sun, 11 Sep 2011 16:08:51 +0000

One of my first words was “butter,” and clotted cream is even better. I’ve bought some elsewhere stateside that hadn’t been handled properly, so I’m going to try again on this site. For anyone who hasn’t had it in situ, it should have a very slight tang, but not be cheesy.

By: 99bonk

99bonk — Wed, 01 Jun 2011 20:35:32 +0000

Omitted is the important fact that double cream in GB must contain at least 48% butterfat, whereas US heavy cream is only 36%.
This makes a tremendous difference, leaving out the question of flavour.

By: Ken (Lostwithiel Cornwall UK)

Ken (Lostwithiel Cornwall UK) — Tue, 29 Mar 2011 20:48:01 +0000

Bill, you mustn’t forget that Trewithen Cornish Clotted Cream, made just outside Lostwithiel, is also very good!

I also note that comments on this website have (so far) ignored the “cream first / jam first” debate. I guess we must agree to differ over that one!

By: Peggy

Peggy — Sun, 28 Nov 2010 17:44:28 +0000

There is a lot of English products on this website. I just ordered the scone mix and clotted cream.

By: Bill

Bill — Sat, 17 Apr 2010 22:13:42 +0000

Well, as a Devon boy, I have to comment.

You don’t need milk from Jersey or Guernsey cattle to make clotted cream. Most dairy farmers used to make their own cream whether they had Devon, Ayrshire, Fresian or Channel Island cattle. You have to actually scold the milk (heated but not boiled) to bring the cream to the top. Cornish clotted cream (a brand like Rodda’s) is very good.

Double Devon cream (locals never say “Devonshire”) used to be mechanically separated at the milk processing plant and then jarred. It never used to taste quite as good as the clotted cream that you could pick up from your local farmer. I imagine that EU regs now prevent farmers from selling cream direct to the public nowadays.

By: PJ

PJ — Thu, 04 Mar 2010 14:58:01 +0000

I fell in love with clotted cream in the UK but it is most difficult to find in the US. For several years, I had a friend who was a Continental pilot who flew once a month from Houston to London then Paris. On his return route, he would bring me the ‘left overs’ of clotted cream from that flight (they served it regularly) and they were devowered on fresh, hot scones. Y U M ! Great stuff.

By: Sherry

Sherry — Tue, 23 Feb 2010 11:23:00 +0000

Just had some Double Devon Cream with some scones today and it made me hesitate in reaching for the butter instead. Oh my god, so much better. Now, if only I can find the jarred clotted cream — just finding the Double Devon Cream was hard enough in my neck of the woods…

By: Lori Nappi

Lori Nappi — Sun, 22 Nov 2009 18:03:40 +0000

Is there a recipe for clotted cream. If there is please send one. trying to make someone very special happy for the holidays. thank you

By: Jonathan Skrine

Jonathan Skrine — Sat, 26 Sep 2009 12:17:09 +0000

We buy BRITISH goods in the US for delivery to my wife’s American relations. We live in Wales and I am born and bred Welsh/British.

The Devon Cream description needs a little modification.

Devon(ed) cream is produced by a process of – ‘Devoning’ to simplify the cream is boiled to increase flavour/thickness and improve keeping qualities.

A cheap and pretty good alternative is to buy UHT treated cream which has a very similar and delicious flavour, just as difficult to find in the USA but worth looking for.

The best way of tasting either Devon or Clotted cream is on merringues which are simple and easy to make.

Take some powdered sugar and mix with eggwhite until you have a putty (playdoh) consistency. Roll into balls about 1in – microwave on high on baking parchment – every microwave varies with time and number that can be done, experiment it’s fun. The trick is to catch them just as they stop expanding before they burn – the brown centered ones have the most delicious caramel flavour.

Spread with clotted or devon cream and eat.

Please never mix sugar into Devon or Clotted cream, it’s barbaric and ruins the flavour.