Clotted cream (sometimes called scalded, clouted, Devonshire, or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.

During this time, the cream content rises to the surface and forms "clots" or "clouts". These perfectly formed clots of cream are a beautiful pale white colour and taste…..like creamy perfection! It forms an essential part of a cream tea.

Pasteurized Clotted Cream

Contains: Cows Milk

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