As you can probably tell from these numbers it is not the healthiest thing in the world. To be true clotted cream it has to have a minimum fat content of 55%, although most of the clotted cream made in England leans towards a rich 64%. When cream is cooked it develops a texture and a richness that is unlike anything else. ‘Ne would she scorn the simple shepherd swain,Ĭlotted cream is heavy whipping cream that has been cooked at a low temperature for a long period of time. The Shepheardes Calendar, a poem by Edmund Spenser in 1579: A local regional cookbook, in 1658 ‘The Complete Cook’ had a recipe for ‘clouted cream’ and it is even mentioned in local folklore – There is evidence that the monks of Tavistock Abbey (located in Devon) were making clotted cream in the early 14th century. It has become so deeply rooted in the culture of South West England there is a constant battle between the counties of Devon and Cornwall to claim the rights as to where it originated, and which county makes it better.Ĭlotted cream was originally made by farmers to reduce the amount of waste from their milk. Okay, so that may be a little extreme, but once you have tasted the real thing you will never look back.Īlso known as Devonshire cream, clotted cream is a thick cream that originated in the Southwest of England. It is where two worlds collide, those two worlds being whipped cream and butter to create a little pot of goodness that is so utterly wonderful you just wish you could smother it on everything. In two words clotted cream is wickedly delightful.
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