Clotted Cream: The Lusciously Thick Devon Classic

Originating in Devon and Cornwall, clotted cream is made by gently baking full‑fat cow’s milk until the cream rises and *clots*, creating a 55–64 % milk‑fat spread that’s thicker than whipped cream but silkier than butter.

**Calories:** ~586 kcal **Fat:** 63 g (of which saturated 40 g) **Carbohydrates:** 2 g **Protein:** 2 g Key micronutrients: vitamin A (~450 µg RAE), vitamin D, calcium (~55 mg per tbsp), conjugated linoleic acid (CLA).

- **Energy‑dense** for athletes & keto eaters - Supplies fat‑soluble vitamins A, D, E & K - Contains CLA & butyrate that may support gut integrity - Adds extra calcium if you don’t drink much milk.

- **High saturated fat & cholesterol**—limit if LDL is elevated - Contains lactose; unsuitable for dairy‑free diets - Very calorie‑dense—stick to small portions.

- Classic topping for scones with jam - Spoon over fresh berries or pies - Swirl into mashed potatoes or cream sauces - Fold into ice‑cream bases for ultra‑smooth texture.

Store unopened tubs ≤4 °C; once opened keep airtight and use within **5–7 days**. Freeze up to **3 months**—thaw in the fridge; texture may become slightly grainy.

For similar tang with less fat try crème fraîche (30 % fat), Greek yogurt (10 % fat) or whipped coconut cream (dairy‑free).