Cookbook:Clotted Cream

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

Characteristics
It has a minimum fat content of 55%, which gives it a texture and flavor somewhere between butter and whipped cream. Though it is very thick, it can still be spread, much like cream cheese. The flavor is very rich and mild, though it often has nutty notes due to the heating of the milk/cream.

Selection and storage
The best clotted cream is reportedly from Devonshire and Cornwall in the United Kingdom. It should be very thick and smooth, with a sort of thickened crust at the top. It is very mild and should not be sour in flavor. To keep it fresh, store clotted cream in the fridge for several days.

Use
Clotted cream is generally served 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. Clotted cream may also be served with other baked goods or with fresh fruit.

Substitution
It is often difficult to procure clotted cream outside of the United Kingdom, for both cultural and regulatory reasons. A reasonable facsimile can be made by baking non-UHT heavy cream in a shallow pan for 12 hours at 175°F (80°C), before cooling and refrigerating it for another 12 hours.