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Clotted Cream

Definition: Clotted Cream

Clotted Cream
With origins in Devonshire, England, this thick topping for scones is made by heating rich, unpasteurized milk. The milk is warmed until a thick layer of cream rises to the surface. Once cooled the cream is removed and served atop bread, fruit, and desserts. It should be kept covered in the refrigerator.


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