A Taste of England
To many Americans, English clotted cream may not sound like a teatime necessity. As for the British, teatime is hardly an event without it.
Quintessentially British, delicious warm scones lathered with jam and clotted cream makes for the perfect afternoon. Chef Darren McGrady, this month’s CrateChef featured chef, has included the Devon Cream Company English Clotted Cream in his curated box.
This double-clotted cream comes from the Cornwall region of England. It is made from unpasteurized milk which is heated before it clots and is then skimmed and jarred. Smooth, thick and indulgent, this product is an essential component of a Devon or Cornish cream tea.
Yet the cream is not just restricted to afternoon tea. Much like heavy cream, it can be used in crème brûlée or as a dollop over fresh strawberries. Chef McGrady uses it as a key ingredient in ice cream at Eating Royally, his upscale dining catering company based in Dallas, Texas.
Swapping out a conventional cream, like whipping cream or even milk, is an easy way to add some subtle spice to a traditional recipe. We encourage you to try it and share your cooking creations with us at @cratechef on social media.