I use the term Devonshire Cream loosely as it sounds more appetizing than clotted cream…Cornish or otherwise! In point of fact, clotted cream sounds so unappetizing that even Cornwall abstains from the term. That’s Cornish Clouted Cream to you, good sir. Mull over that one as you balk at the more enchanting selection of Devonshire Cream!
In the interest of full disclosure, there is a long standing historical battle waging between Devon and Cornwall regarding where this predominantly English delicacy originated. Stateside, it would probably be best classified as butter were it ever imported. However, with a shelf life of only three days, exports of this queen of cream are virtually nonexistent.
- 1 cup all natural, organic heavy whipping cream (I used Kalona Supernatural Organic Whipping Cream)
- 1 tablespoon confectioner's sugar
- 1 teaspoon vanilla paste
- Preheat the oven to 185°.
- Pour 1 cup all natural, organic whipping cream in a thin layer at the bottom of a shallow baking dish. Make sure the cream isn't more than 1" deep.
- Cover with aluminum foil and bake at 185° for 4 hours. Gently remove the pan from the oven being sure not to jiggle the cream. Set aside to cool for at least 30 minutes.
- Keep covered and carefully move the cream to refrigerator. Chill for at least 4 hours or overnight.
- Gently remove from the fridge. Pick a corner and untuck the curds enough to allow you to drain the whey into a small ramekin (if saving).
- Add any flavorings such as the suggested confectioner's sugar and vanilla paste for Vanilla Devonshire Cream. Gently whisk the Devonshire Cream until thick, creamy and almost buttery in consistency. Don't worry if it starts off a little too creamy. Within seconds it will whip up beautifully!
- Serve chilled with your favorite teatime treats!
- Yields approximately 1/3 cup of Devonshire Cream
- Many bakers will store the whey for use in place of half-n-half in future baking projects. Since I don't care for the taste, I generally discard it, but feel free to save it if you like!
- The best results for Devonshire Cream come from unhomogenized, unstabilized whipping cream. However, unless you have a local dairy farm, the closest results will come from all natural, organic heavy cream.