Clotted Cream (2024)

FAQs

What is clotted cream called in America? ›

Also known as Devonshire cream, clotted cream is a thick cream that originated in the Southwest of England.

Making clotted cream leaves behind a thin liquid called whey, which can be used in baking, in much the same way as buttermilk. You can even use the whey to make some scones for your next cream tea.

Its exclusivity extends beyond England, however, as clotted cream is technically illegal in America. Why? True clotted cream is made with unpasteurized milk, and the FDA officially banned the distribution of any milk or milk products that haven't been pasteurized in America in 1987.

Across the United Kingdom, clotted cream is typically served with scones, especially as part of traditional afternoon tea. In Devonshire and Cornwall, clotted cream gives afternoon tea its namesake of cream tea, where it's served with scones, light sandwiches and miniature desserts.

"The Canadian Government" has not allowed companies the quota to import Clotted Cream from England. If/when independent retail locations import Clotted Cream they would be (and are) subject to a tax and tarrif around 70% of the retail price of the cream.

Clotted cream has a unique taste, often described as being similar to a high-quality unsalted butter. It can also have nutty notes from the milk's long cooking time. When it comes to texture, clotted cream could be compared to softened cream cheese, with the richness falling somewhere between butter and whipped cream.

As your melt-in-mouthy Devonshire cream." Clotted cream has been described as having a "nutty, cooked milk" flavour, and a "rich sweet flavour" with a texture that is grainy, sometimes with oily globules on the crusted surface.

Clotted cream has a much higer fat content than double and extra thick cream.

Can you put clotted cream in coffee? Clotted cream is too heavy for coffee, but single and double cream can be used. To float double cream on top add some sugar to the coffee and lightly whip the cream first.

Do you refrigerate clotted cream? ›

An average rule of thumb is Clotted cream can be kept in a sealed container in the refrigerator for up to two weeks. Once opened it lasts for approximately 4 days, depending on how you refrigerate it. Unopened clotted cream will keep for longer, up to 14 days.

Texture: Clotted cream should have a smooth and thick consistency. If you notice any watery separation, curdling, or a slimy texture of the cream, the cream has likely gone bad. Taste: If you're still uncertain about the quality of your clotted cream, perform a small taste test.

Nutritionally, there is nothing particularly “bad” about clotted cream. However, it is worth noting just how rich in calories the cream is. As always, the caloric content of a food has no bearing on how healthy (or not) it is.

Crème fraîche has a sour flavour, giving it a distinctive taste that is very different from that of clotted cream, which has a nutty flavour from being heated and a buttery richness.

If you haven't had it, it's kind of like a mix between whipped cream and whipped butter, but with a deeper flavor. It's thick, it's creamy, and it's absolutely dreamy on scones warm from the oven. Clotted cream and scones have always been my favorite part of afternoon tea.

It is also called Devonshire, Devon clotted cream, or Cornish clotted cream, depending on where it was made. The dish is traditionally made with full-fat unpasteurized cow's milk, although many recipes today feature heavy cream.

Clotted cream has a much higer fat content than double and extra thick cream. Extra thick cream is usually served spooned over desserts. It can also be used for cooking but it is not suitable for whipping.

It is absolutely permissable to bring clotted cream into the US from the UK. I've done it multiple times, but not in carry-on, it must go in checked baggage. Wrap it tightly in cling film to prevent leaks, pack in a soft cooler with a freezer block, declare on customs form et voila, clotted cream in the US!