Clotted cream is an English dairy product which is produced by directly heating or steaming the cow’s milk and cooling it in shallow pans.  It is alternatively known by names such as Devon cream or Devonshire cream in reference to the counties of its origin. The product is believed to have originated in the Southwest England counties of Cornwall and Devon. This cream is thick in texture and mostly yellowish in color. 

The cream is also known as clot cream owing to the cream content of the product which rises to the surface during the preparation and forms clouts or clots. The stiffness of this cream is reminiscent of whipped cream.  The production of Cornish clotted cream is controlled by appellation of controlled origin.

One or other version of this product is popular in many countries throughout the world.

History

The origin of clotted cream is not clear, however, it is believed to have its roots in Devonshire or Cornwall. The product is similar to a North Eastern delicacy called Kaymak. It is believed that the product was introduced to Cornwall by Phoenician traders who travelled to Southwest England for tin trading.

There are some historical evidences which suggest that the cream was produced by monks at the Tavistock Abbey during 1300s. The monastery was attacked by Vikings in 997 AD and it was rebuilt by Earl of Devonshire. He sent his trusted artisans to the monastery and they were treated with clotted cream, bread and strawberry preserves by monks on the completion of work.  The recipe for “clouted cream” appeared in the cook book titled The Compleat Cook in 1658. During 19th century the process of preparing clotted cream was utilized for making butter. The butter thus prepared had comparatively larger shelf life than regular butter.

These days clotted cream has become a popular gift item in South West England where residents send small tins of this cream as a word of appreciation for some favors done by others. It is also considered a luxury food item.

Flavor Profile
The Devonshire cream has slightly sweet and creamy flavor of its own with a grainy texture. Sometimes oiled globules are found on the surface of the cream. Some cooks introduce small levels of sugar and flavorings like vanilla to use it as a topping on sweets. The product has high fat content (55%-64%) and sometimes classified as butter in United States. The cream has short shelf life due to its high fat content.

Culinary Usage

• Cream Tea – The tourists to Devon and Cornwall are treated with cream tea. The crème is spread over the scones or with splits along with raspberry or strawberry jam and is served with a pot of tea. This dish is also popular in Southern Australia which is home to migrants from Devonshire and Cornwall.
•  Savory Dishes – A spoonful of this cream is added to the risotto, mashed potato, scrambled eggs, and sautéed garlic mushrooms.
•  Confection – This product is used as an accompaniment to cold or hot desserts. The Devonshire cream is regularly used in the preparation of desserts like fudge and ice cream. The Swedes use it in preparation of their national dessert called ostkaka.
• Fruit flavored scones, jams, jellies – These food products involving clouted cream is popular amongst kids all over the world.    

Trivia
Cornish clotted cream and strawberries were served during the wedding reception of Prince Charles and Lady Diana Spencer in 1981.