Traditionally served with tea and scones; a 55% (min) milk fat product made by heating shallow pans of milk to about 82 degrees C, holding them at this temperature for about an hour and then skimming off the yellow wrinkled cream crust that forms.
This specialty is made by gently heating rich, unpasteurized milk until a semisolid layer of cream forms on the surface. After cooling the thickened cream is removed. It can be spread on bread or spooned atop fresh fruit or desserts. The traditional "cream tea" consists of clotted cream and jam served with scones and tea. Clotted cream can be refrigerated, tightly covered, for up to four days.
n. 1. A cream so thick that you can spread it with your knife.
Or clabbered creme. A type of thick cream with a yellowish crust from the English counties of Devon and Cornwall. Clotted cream is an essential ingredient of a cream tea . It contains an average fat content of 63% (the minimum is 55%) and is produced by cooking full-fat milk over a bain-marie. Known as creme fraiche in France, racreme in Scandanavia, and in England and America as clabber cream. ("Clabber" is an archaic word for a cupboard or pantry.)
Thick, baked cream, traditionally from Devon and Cornwall. Served with scones or desserts or made into ice-cream.
thick cream made from scalded milk
A very thick, rich cream made by scalding the fresh cream from the surface of cows milk over steam baths, for a number of hours. The cream is full and sweet in flavour and can have a thick yellow crust.
cream that has been briefly boiled
Clotted cream is the thickest and richest type of cream available and is traditionally made in Devon or Cornwall. The cream is gently scalded to produce its golden crust. It has a spoonable consistency and does not need to be whipped before serving. It has a fat content of 55% and is not recommended for cooking because it tends to separate on heating. Uses: Traditionally served on scones with jam, also good on fresh fruit and ice cream. To store: Keep in the fridge for up to 2 weeks and consume by the use by date. It can be frozen for up to 1 month.
a specialty of southwestern England, prepared by heating rich unpasteurized milk until a thick spreadable cream forms on the surface; traditionally served at tea time with scones and jam.
Thick, rich and indulgent with the consistency of...
Clotted cream is a thick yellow cream made by heating unpasteurized cow's milk and then leaving it in shallow pans for several hours. During this time, the cream content rises to the surface and forms 'clots'. Clotted cream purists prefer the milk to come from cows in the counties of Devon or Cornwall in England, in the United Kingdom.