What is clotted cream in England?
Clotted cream is a thick, rich cream produced in the south-west of England and in particular, Devon and Cornwall. It is usually commercially produced from unpasteurized full-cream milk, though it can be made at home.Making Clotted CreamPlace full-cream milk in a pan and leave for 12 hours to allow the cream to rise. Heat the milk very gently without bringing it to the boil. A thick layer of cream forms on the surface of the milk. Leave to cool overnight and then skim off the layer of cream.Color and ConsistencyClotted cream varies from a pale cream color to a deep yellow color and is similar to cream cheese in consistency.Fat ContentClotted cream has a fat content of between 55 and 63 percent.FlavorClotted cream has a slight cooked flavor due to the manufacturing process.Serving Clotted CreamThe cream is most often served with fresh baked English scones and jam.
