Happy Happy Monday everybody!!! Oh my goodness y’all, it is such a good Monday too, because I have been soo anticipating sharing this recipe with everyone. Okay, so first, let me tell y’all that yes, Devonshire Cream is in fact also called ‘clotted cream’ which let’s be real, sounds absolutely repulsive, blargh, so I will be referring to it by it’s much nicer name Devonshire Cream from here on out.
Anyways, so for years I had heard how delicious this cream was, and it wasn’t until about a month ago when I went to the afternoon tea at The Grand Floridian that I actually got to enjoy it, and boy did I. Well, here in the U.S. you can’t just pick this stuff up at the store and I knew I was already completely obsessed, so obviously I was going to have to figure out how to make it. I saw many recipes for it (if you can even call 1 ingredient a recipe) on the interwebs and every. single. one. said under no circumstances use Ultra Pasteurized Heavy Cream.
Well, after visiting no less than 6 stores, calling 2 more, and even contacting a few dairies (!!!!), it became apparent that literally nowhere within at least 200 miles of me is there just Pasteurized Heavy Cream (insert my super irritated face here). So after Milkgate, I figured what the heck, if I waste a whole quart and tons of time attempting to make it, then so be it, at least I tried (insert me looking up prices of cows and if my HOA would allow one).
OMG y’all, Ultra Pasteurized worked perfectly!!! I can’t tell you how elated I was when I nervously took my pot out of the fridge the next morning and it was perfectly thick and dreamy on top. If you want to know what Devonshire cream tastes like, just imagine the most perfectly rich butter mixed with the most perfectly rich whipped cream and that’s this incredible stuff. I
smothered put this stuff on a toasted English Muffin (I ended up eating about a billion FYI) with a little bit of jam and holy freaking cow you guys, incredible!!! Yes, there is a lot of time involved in making this, but it is worth every darn minute, just do it, like now, today, this second… Thank you so much for stopping by and have a wonderful day!!!
heavy cream into my crockpot…
after sitting on ‘warm’ for 12 hours in the crockpot (you can see it’s still really thin but more cooked looking)…
after sitting in the fridge overnight (look how much it’s thickened)…
then, scooping all of that amazing goodness off the top…
- 1 Quart (32 Ounces) of Heavy Whipping Cream (I Used Ultra Pasteurized).
- 1 Crockpot (I Have a Cuisinart with a 2 Quart Pot).
- English Muffins (To Slather Cream On, Of Course).
- Fill your crockpot with the entire quart (or almost the entire quart) of heavy whipping cream or until it is at least 1 inch deep in your crockpot (will obviously vary if you have a larger crockpot).
- I placed my crockpot on the 'warm' setting for 12 hours and placed the cover on.
- Every crockpot temperature varies, just be sure that it will stay 180 degrees F.
- After 12 hours, set your crockpot out to cool for about an hour, then place it into your fridge overnight, this cooling is so important, because this is when the 'clots' form.
- The next day, take a spoon and scrape the thickened top part off (this is the good stuff) and place into a container or onto an English Muffin (my personal favorite) and enjoy!!!
- Yes! You can use Ultra Pasteurized Heavy Cream.
- Devonshire cream will stay fresh in the fridge for about 3 days.
- The leftover uncooked cream in your crockpot can be placed into a separate container and used as regular heavy cream in your coffee or whatever you choose.