Cream is thicker than blood: the rise and fall of the Devon split

Re:Cream is thicker than blood: the rise and fall of the Dev... by hugs on Tuesday March 26, 2024 @10:36PM (#39835154)

If you have the time, and an oven you trust to run a long time, you can make your own clotted cream. Just make sure to start with cream that is not ultra-pasteurized.

The "recipe" is pretty simple. It's not even really a recipe: 1) Pour cream in pan. 2) Cook at low-temp (175-ish degrees Fahrenheit) for 12-ish hours.

I made this a couple of times during the peak of my cooking experiments during the pandemic.

It really is amazingly delicious. Maybe we should all start calling it "Devonshire cream" instead of "clotted cream". There are people that will never try it only because of the name, which is unfortunate.

Here's the recipe I followed: https://www.allrecipes.com/recipe/257734/chef-johns-clotted-...

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Re:Cream is thicker than blood: the rise and fall of the Dev... by CarVac on Wednesday March 27, 2024 @12:09AM (#39835632)

Ultra-pasturized makes for a lovely rich flavor though.

Or maybe that was because I used too large a pan and it dried out too much? Or both?

It was better than what I've had in restaurants, for what it's worth.

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