Clotted cream is a very thick cream made by heating full-fat cow’s milk in a Bain Marie, then leaving to slowly cool. The cream rises to the surface and can be skimmed off. Clotted cream is protected under European law and must contain a minimum of 55% fat, the result of the heating is a rich, sweet cream with a slightly nutty flavour. The texture is thick and slightly grainy.
Originally clotted cream was made to use up surplus milk, it is manufactured particularly in Devon and Cornwall as well as Somerset, Dorset, and Herefordshire and is traditionally used in cream teas, served with jam and scones. Peak demand for clotted cream is normally during the Wimbledon tennis championship where it is served with fresh strawberries. Clotted cream is also used in making fudge and ice cream.