Clotted Cream

[rockpile]

I am all set to make some scones and tea for Sunday's Boston Tea Party Annniversary, but I remebered that I didn't have any clotted cream. Is there any place in Boston that sells this authentic "manna"?

[Boston_Otter]

Pemberton Market on Mass Ave has both clotted cream and double Devon cream from Devonshire brand.

[polias]

Whole Foods in Brighton (Washington Street) has it, back in the cheeses section. I'd wager that the other Whole Foods locations have it, too. Also, Cardullo's in Harvard Square (back, with the teas, in the refrigerated cases).

[rockpile]

Thanks, polias -
Do you know what brand(s) they have?

[Scruffy The Cat]

That jarred stuff that BostonBob references below is nasty. For some reason, it doesn't taste anything like what it does in the UK. However, his method looks promising. The cream that I find tastes most like what there is in the UK (and is pasteurized only, not ultrapasteurized) is High Lawn Farms Heavy Cream. You can buy it at any Whole Foods. It has that very full, almost nutty or malty flavor that the best cream has. I think it's the Jersey cows they use.

[galleygirl]

High Lawn Farms milk tastes like milk. Their cream tastes like cream. Oh, right, this stuff comes from cows....Sometimes we forget...
I've tasted that Devonshire stuff, tho...If this is your defintition of nasty; bring it on! Yum! They also have double cream...You can get it at Roche.Bros., too

[Joanie]

I just noticed it at Roche Bros., was surprised to see it there.

[krayola]

what department?

[tweetie]

This thread is 4 years old so you might not get a reply from Joanie. I've gotten it at Wilson's Farm and Russo's.

[FoodDabbler]

Doesn't clotted cream simply get better with age? The four-year stuff isn't as good as the twelve-year (you don't have to wait for it to clog your arteries and kill you slowly; death is pretty much instantaneous) but it's reasonably deadly.

Formaggio Kitchen carries it (or used to years ago) and one of the staff once quipped that it came with an angioplasty coupon.

-----
Formaggio Kitchen
244 Huron Ave, Cambridge, MA 02138

[RichardinJP]

It is usually in the cheese case.

[Bostonbob3]

Just make it yourself:

2 cups pasteurized heavy cream (Do not use ultrapasteurized cream. Use pasteurized cream and buy the richest you can find.)

Turn the oven to warm. Pour the cream into a shallow pan such as a 9-inch pie plate. Cover with foil, then place it in the oven and leave untouched for 8 hours. (You can leave it overnight if you like.)

Carefully remove it and let cool. Take care not to shake the pan or move it while the cream is cooling. With a slotted spatula, skim the thick cream from the surface, leaving the thin residue behind. The cream will have a yellow skin and a slightly lumpy clotted texture. Smooth it by blending it with a teaspoon if you like.

Store it in the refrigerator but serve at room temperature. Use the residue in baking or soups.

Makes about 1 cup of clotted cream.

Or, buy the best, from Devonshire:

http://www.englishteastore.com/clcr6o...