Clotted cream is a treacle-thick yellow cream made by heating and then leaving unhomogenised cow's milk in shallow pans, for several hours. During this time, the cream content rises to the surface into 'clots'. Purists prefer the cows to come from the counties of Devon or Cornwall in England. Clotted cream is a required ingredient for a Cream- or Devonshire Tea. It has a minimum fat content of 55%.

A reasonable facsimile may be made by combining two parts whole milk with one part heavy cream , heating at the very lowest possible heat for a couple of hours until a skin forms, leaving it undisturbed overnight, and then harvesting the skin and its underclots—one may do whatever one likes with the remaining milk.

Cornish clotted cream is a Protected designation of origin for cream produced by the traditional recipe in Cornwall.