Clotted Cream (sometimes called Cornish or Devonshire Cream) is a thick cream made from pasteurized but not ultra pasteurized cow's milk, by essentially evaporating (indirectly heating) full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and form clots. It has become an essential part of an English cream tea.
Although its origin is uncertain, the cream's production is commonly associated with dairy farms in South West England and in particular the counties of Cornwall and Devon. Cornwall, can produce up to 25 tons (25,000 kg; 55,000 lb) of clotted cream a day. In 1998 the term Cornish clotted cream became a Protected Designation of Origin (PDO) by European Union directive, as long as the milk is produced in Cornwall and the minimum fat content is 55%.
Clotted cream has been described as having a "nutty, cooked milk" flavor, and a "rich sweet flavor" with a texture that is grainy, sometimes with oily globules on the crusted surface. It is a thick cream, with a very high fat content (a minimum of 55%, but an average of 64%); in the United States it would be classified as butter. For comparison, the fat content of single cream is only 18%
Clotted cream is an essential part of a cream tea, a favorite with tourists in Cornwall and Devon and in tea shops around the UK. It is served on scones, with strawberry or raspberry jam, along with a pot of tea. Traditionally, there are differences in the way it is eaten in each county: in Devon, the cream is traditionally spread first on the scone, with the jam dolloped on top; in Cornwall the jam is spread first with a dollop of cream on top.