Clotted cream, also called Devon cream (in picture on left), is a speciality of the counties of Devonshire, Somerset and Cornwall in southwestern England.
Its consistency being similar to soft butter, this thick, slightly scalded-tasting cream contains a minimum of 55 % milk fat.
In picture above: dollops of Cornish clotted cream.
Clotted cream is produced by gently heating unhomogenized milk and skimming off the thick yellow, wrinkled cream forming on the top.
Clotted cream may be served with scones, fresh fruit or jams and with apple, fruit or mince pies, muffins, cakes, trifles, meringues, pancakes and waffles.
In picture on right: clotted cream spread on scone with strawberry jam.
In addition, clotted cream can be added to savoury dishes, used to enrich sauces, etc.
Double cream can be used instead of clotted cream.
Double Devon cream (in picture on left) contains a minimum of 48 % milk fat and is similar in taste to clotted cream. It is a thick pouring cream produced from milk by centrifugal separation.
Double cream is used in the same way as clotted cream and can also be used in savoury recipes like sauces, soups, etc.
In picture on left: a jar of double Devon cream.