This Devon cream always worked well enough


But not available everywhere and pretty costly. Getting on for $13 for 170g.
Clotted cream is advertised on Amazon but all attempts to get some have failed to arrive. Sniffer dogs I expect.

Has anyone tried Puck?


Found it by accident in the cream cheese section.
Although there is a cheese version, this isn't it. It's just labelled as creamy dairy spread and no cheese listed in ingredients.
Similar price but 500g so it works out a third of the Devon one.

It's obviously not as good - especially tasting it on its own, so don't do that - but I tried it with jam on a croissant and it wasn't bad. But if it's ages since you had a 'cream tea' you might fancy it.

Funnily enough I found it while looking for cream cheese to go with smoked salmon for croissants and I think it went better with that than the usual cream cheese. So even if you're not keen, all is not lost.
Unless you don't like smoked salmon and cream cheese in a croissant.

I just got my SD to make some scones so I can try it with that.

And it works quite well.

Just make your own! Dead easy.

Heavy cream, in an oven proof dish (with as much surface area as possible), put it in oven overnight on low temperature (80-85c ideally). Leave for 8-12 hours then leave to cool completely. Then skim the clotted cream off the top. *chefs kiss*

I've seen a few recipes over the years. It always seemed a bit fiddly to me and a bit wasteful. I have a feeling our previous oven didn't go low enough but our current one does.

But I just saw a video of someone doing it and he said he was going to make scones with the runnier stuff left behind.

Yes, absolutely, you can use the remainder in place of buttermilk for the scones (or anything else really). Nothing wasted! It's honestly so easy.

Further reading says avoid UHT. Whipping cream here all says it's UHT.

Maybe it works not as well, but good enough?

Whipping cream is in the oven.

Bon chance!

I thought you were going to tell me uht wouldn't work...after I'd already bunged it in.

Ooh exciting! Fingers crossed.

So, what's the verdict?

I'm on the edge of my seat here, I've always whipped heavy cream (to within a cm of its life, obvs) for scones and suchlike.

Is the oven faff worth the effort?

+1

I'm in the happy position of being able to buy clotted cream whenever I want. Unfortunately I've been making something of a habit of it in the past 6 months and the hips and thighs are bearing the brunt of it!
Of the 19Kg I lost very rapidly last year, I've now put on nearly 8Kg. That's good because I looked so gaunt but it now has to stop .

It looks good. One litre of 35% whipping cream ($6.88/£3.83) has produced enough to fill more than two of those Devon Double Cream mini bottles (170g size that costs close to $13).
On price basis it's an absolute bargain.
Christmasoompa is absolutely right. Probably the biggest part is not having access to the oven but if you have a dual oven you're likely okay.

So I just poured one litre into a round 9" pyrex bowl and put it in the oven on 180f at 2.00pm yesterday.
SD took it out around 11.30pm and then in the fridge at 1.00am.
About 11.30am, she lifted 'the top' and poured off the stuff underneath like the guy in the video. I tasted it, like the guy in the video did and it seemed like the real deal. It's probably been over 30 years since I last had some.

She decided to do an extra bit - strain the liquid through some cheesecloth, salvaging additional cream. The pour off wasn't as runny as in the video and this may be where the UHT issue is involved - possibly it doesn't produce as much clotted cream as non UHT cream would, without the extra step. But the extra amount was negligible anyway.
The reject cream - which she will use to make more scones looks like something between 10% and 18%

The scones are waiting but they can wait a bit longer. I went shopping this morning and for the first time in years I was able to get run of the mill raspberry jam doughnuts. I bought up the whole display.

Sounds like it went quite well

I can manage without the oven for 12 hours, so I'll give a try with a smaller amount, pretty sure that I can get hold of some fresh heavy cream.

Also taking christmasoompa's point of "with as much surface area as possible" when it comes to the dish.

Phase 1 is complete, 500ml of fresh heavy cream just spent 12 hours in the oven and is now cooling to room temperature before chilling in't 'fridge for another 12 hours, ahead of The Scrape.

It smells gorgeous.

If this works, I'm tempted to add some cinnamon next time.

I looked at the leftover part today. We still have some scones left so there's no need for new ones yet.
This might sound daft but it looked like cream and it tasted lovely. I just imagined it to be something substandard but useful. I would happily have poured it over fruit or apple pie or something.

I reckon it was thicker than coffee cream - 18%.
So I used it to make cheese sauce for cauliflower cheese.