A Cream Tea

A Cream Tea is generally a term used to describe a traditional English afternoon tea, at which is served hot Tea, freshly baked Scones, gorgeous Jams and Clotted Cream.  We all like to keep an eye on our waistlines. The reality is though that a Devonshire Tea, a Cream Tea or even a normal Afternoon Tea just wouldn't be the same without Clotted Cream/Devonshire Cream and other assorted 'Cream Goodies.'

There are many different types of Creams available, each one as delicious as the next. 

What is Clotted Cream? 
Clotted Cream is a specialty of Devonshire, England. Clotted Cream is made by gently heating unpasteurised milk until the cream 'clumps or clots' on the surface. Once the milk has cooled, the resulting Clotted Cream is skimmed from the surface.

A delicious Dictionary of Cream
Clotted Cream - A thick, yellow cream made by slowly scalding unpasteurized milk. See detailed description above.
Coconut Cream - Made by simmering shredded coconut and water together, which is then strained to produce a cream.
Cream Tea - see description at the top of this page.
Creme Fraiche - Originating from Brittany and Normandy in France. Cream with a culture added to produce a rich and smooth cream.
Devonshire Cream - From Devonshire, England. Also known as Devon Cream, it is another term used for Clotted Cream.
Heavy Cream - Another term for Whipping Cream - 40% milk fat.
Light Cream - Usually around 20% milk fat.
Mock Cream - Not really a cream but rather a substitute cream made from milk, sugar and butter ( or sometimes lard!! )
Pouring Cream - Cream in its natural state - easily poured - runny.
Sour Cream - A cream to which a lactic acid culture has been added to produce its characteristic sour taste.
Thickened Cream - Pouring Cream to which a thickening agent has been added - usually a gelatine.
Whipped Cream - Cream made light and fluffy by whipping or beating