Clotted creamClotted cream
is a treacle-thick yellow cream
made by heating and then leaving unhomogenised cow's milk
out in shallow pans overnight. Purists prefer the cows to come from the counties
. Clotted cream is a required ingredient of a cream tea
, which is indeed known outside the United Kingdom
as a Devonshire Tea.
Those living outside the Commonwealth may manufacture a reasonable facsimile by combining whole milk with heavy cream two parts to one, heating at the very lowest possible heat for a couple of hours until a skin forms, leaving it undisturbed overnight, and then harvesting the skin and its underclots—one may do whatever one likes with the remaining milk.