Thursday, December 18, 2014

Devonshire Cream - Caity

One of my favorite rainy day breakfasts is a pot of tea served with Cream Scones, jam and Devonshire cream.  Devonshire cream (aka Devon Cream or Clotted Cream) is a thick creamy spread traditionally made by gently simmering large vats of milk until a thick layer of cream can be skimmed off the top. The areas in Southwest England, like Devon (get it DEVONshire?), are famous for their cream and other dairy products. It is amazing on scones with jam (raspberry is my favorite!).

 I can usually buy Devonshire Cream at Whole Foods but if you're unable to buy some or want to make it yourself, try this recipe as it's quite simple to make but does require close monitoring. The recipe comes from Margaret M. Johnson's cookbook "Tea & Crumpets". This recipe makes about a cup of cream which is more than I can (and should) eat in the two week refrigerator time; I've found that it keeps quite well in the freezer in small containers for several months to be enjoyed year round. Cheers! 

One year ago: Earl Grey Tea Cookies
Two years ago: Hot Chocolate Truffles

 what you'll need:

2-2/3 cups heavy whipping cream
2 Tbsp. unsalted butter

In a medium saucepan over medium-low heat, combine the cream and butter. Stir gently until the mixture begins to simmer. Do not let it boil (but should it boil, it's not the end of the world. Do your best!).

Continue stirring for 25-35 minutes (mine actually took about 50, but I was a little too paranoid about the boiling thing so I cooked it over too low of heat) or until the mixture is reduced by half and starts to thicken.

Remove from the heat, transfer to a shallow glass dish and let cool completely. Cover and refrigerate for at least 12 hours until smooth and thick. Store in the refrigerator for up to 2 weeks or freeze in small containers for 2-3 months.

One year ago: Earl Grey Tea Cookies
Two years ago: Hot Chocolate Truffles
Four years ago: Frozen Pea and Mascarpone Soup, Amish Friendship Bread

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