Clotted Cream
Clotted cream is a rich, buttery cream made by slowly baking heavy cream until a thick, golden crust forms on top. It is the pride of Devon and Cornwall and the essential accompaniment to scones and jam in a traditional cream tea. It is thick, spreadable, and indulgent.
Clotted cream is thick, dense, and spreadable, with a rich, buttery, slightly nutty flavor and a golden, crusty top layer. The texture is somewhere between butter and whipped cream — spoonable but substantial, with a grainy, crystalline quality from the slow heating.\n\nThe flavor is deeply creamy and sweet, with a cooked, toasted note from the slow baking. It is the richest of the creams — around 55% fat.
Hard to find fresh in the US — look for it at specialty stores, British shops, or online (Rodda's is the classic Cornish brand). It is also easy to make at home by slowly baking heavy cream in a low oven for several hours.\n\nAuthentic clotted cream is made from unpasteurized or gently pasteurized cream; the slow heating is what creates the characteristic crust.
Cream Tea
The essential accompaniment to scones, jam, and tea — split a warm scone, add clotted cream, then jam (the Devon way) or jam then cream (the Cornwall way).
Scones & Splits
On scones, Devonshire splits, or pancakes — a luxurious, traditional topping.
Desserts
Dolloped over fruit, puddings, and pies — richer and more indulgent than whipped cream.
Breakfast
On warm toast, crumpets, or muffins — a decadent morning treat.
Keep clotted cream refrigerated and use within a week of opening. It does not freeze well. Because of its high fat content, it should be kept sealed and cold to prevent the fat from absorbing off-flavors.