Category: Clotted Cream

Devonshire cream is a form of clotted cream, made from fresh,
unpasteurized, unhomogenized milk. I don’t recall if it is scalded
first, but it is essentially held at a temperature just above blood warm
overnight, by which time it will have soured just a bit (which will be
far more evident in the milk than in the cream) and [...]

Use fresh, unpasteurized cream. Stand it for 8 hours in a pan. Then put the cream on a low heat. It must never boil, as this will coagulate the albumen and ruin everything. When small rings or undulations form on the surface, the cream is sufficiently scalded.
Remove at once from heat and store in a [...]