Or Devon Cream. A clotted cream produced commercially in Devon, Cornwall, and Somerset England. A thick, rich, yellowish cream with a scalded or cooked flavour that is made by heating unpasteurized milk until a thick layer of cream sits on top. The milk is cooled and the layer of cream is skimmed off. Clotted cream has 55-60 percent fat content and is so thick it does not need whipping. Traditionally served with scones and fruit.