Clotted cream

Clotted cream is made by heating unpasteurized whole milk gently in a shallow pan and allowing it to cool. The cream portion rises in clots or coagulated clumps, forming a thick yellowish, crusty top, which is strained from the surface. This treatment improves the keeping qualities of the cream by destroying the bacteria that would cause it to sour. Clotted cream is thick enough to spread or spoon and does not require whipping. It is used as a filling and/or accompaniment to dessert scones. The traditional English cream tea consists of clotted cream and jam served with scones and tea. Clotted cream contains 55 percent butterfat. When produced in the west of England, specifically Devon and Cornwall, clotted cream is also known as Devon cream and Devonshire cream.