What Is English Clotted Cream ( & How Do I Use It? )

Clotted cream is a typical British topping that dates back to the 16th century. It's a rich, golden cream that's silky and decadent. Clotted cream is thought to have originated in Devon and Cornwall in the southwest of England, although it is also successfully prepared in Yorkshire (which does not sit very well with those from the Southwest). Depending on where it's created, it's also known as Devonshire, Devon clotted cream, or Cornish clotted cream.

Although many recipes currently include heavy cream, the dish is originally cooked with full-fat unpasteurized cow's milk. It must include around 55 percent butterfat to be called true clotted cream. In a shallow pan, the milk or cream is cooked for many hours until the cream comes to the surface and thickens or clots (hence the name). This thickened cream is served with scones, afternoon teas, and summer fruit after being skimmed off the top. It has the consistency of softened cream cheese and a flavour akin to unsalted butter of good grade.

USES OF CLOTTED CREAM

A Devon or Cornish cream tea would not be complete without clotted cream (a light meal with afternoon tea). A cream tea without clotted cream, which is served in place of butter, is unthinkable. Depending on the county, the clotted cream is either put first on the scone and then topped with jam, or the jam is spread first and then the cream.

However, the cream isn't only for afternoon teas. It's similar to heavy or whipped cream in that it's used in the same way (called double or thick cream in the U.K.). During the summer, a large dollop of clotted cream is commonly served atop fresh strawberries, or any berry for that matter. Clotted cream is too thick to put in or on a cake, and it can't be whipped as well as heavy cream. Clotted cream, unlike heavy and light cream, cannot be boiled.

HOW DOES IT TASTE?

Clotted cream has a somewhat sweet flavour that is typically compared to nutty, boiled milk. In terms of richness, it's been described as being between whipped cream and butter.

RECIPES USING CLOTTED CREAM

A scone with jam is the traditional companion for clotted cream, but the British delicacy is equally excellent with muffins and fast bread. Clotted cream has also been used in modern dishes such as fudge, ice cream, and chocolate truffles.

Scones are a simple British dish. (Serve with a dollop of clotted cream and a dollop of jam on top.)

Truffles de chocolat (Replace the cream cheese with clotted cream.)

Fudge with Vanilla Flavor (Instead of sour cream, use clotted cream.)

Where Can I Purchase Clotted Cream?

Unlike other varieties of cream, clotted cream travels easily, and as a result, it has been transported through the mail to all corners of the globe for decades.

Clotted cream comes in jars that range in size from 1 to 8 ounces and may be purchased online or at well-stocked stores. It must originate from Devon or Cornwall to be legitimate; Cornish clotted cream is protected by the EU's Protection of Designated Origin. That implies it may be properly branded as highly prized Cornish clotted cream if it is made using Cornish milk and has a butterfat content of 55 percent. The high carotene levels in the grass are responsible for the distinctive, slightly yellow hue of Cornish clotted cream. Clotted cream from Yorkshire's Stamfrey Farm is another good option.

Making your own clotted cream is also quite simple. Heavy cream, an oven, and a lot of time are all you need.

STORAGE

Clotted cream, whether produced or purchased, has a short shelf life. The clotted cream must be kept refrigerated, and it only lasts three days once opened. Homemade clotted cream can keep for three to four days in the refrigerator, but it may also be frozen for extended preservation.

Have you ever tried clotted cream? Did you like it?