Last modified on 14 July 2012, at 18:59

Cookbook:Clotted Cream

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Clotted cream on scones with jam, also called Cream Tea. Note the little buttery clots on the yellow cream

Clotted cream (also known as Devonshire cream or Devon cream) is a thick yellow cream made by heating unpasteurised cow's milk and then leaving it in shallow pans for several hours. During this time, the cream content rises to the surface and forms clots.

True Cornish clotted cream must be made from unpasteurised milk or the clots will not form. It has a minimum fat content of 55%.

Clotted cream is generally served as part of a cream tea on scones with strawberry or raspberry jam. In Devon, the cream is traditionally used instead of butter, with the jam spread on top of the cream (as in the photo); in Cornwall the jam is spread first because the runny substrate of Cornish clotted cream would make the Devonian method of service impossible to achieve without looking messy.

The crust on clotted cream

While there is no doubt of its strong association with South West England, it is not clear whether clotted cream first originated in Devon or Cornwall. While strong claims have been made on behalf of both there is a lack of documentary evidence to support them.