Clotted cream is a thick, spoonable English cream made by gently heating full-cream cow's milk for hours so the butterfat rises and sets into a richly textured layer crowned by a faintly cooked, golden crust. At around 55–64% fat it is the richest of all creams — nutty, sweet and barely pourable — and is the indispensable centrepiece of a Cornish or Devon cream tea, spread thickly on warm scones with jam.