Now, you may use 'single cream' or like me prefer to use double cream. ( If you live in the US I believe it's called heavy cream ). Of course, if you live in the UK, and in particular the South West of England, then you can enjoy the wonderful taste that is clotted cream:
Clotted cream, sometimes called scalded, clouted, Devonshire or Cornish cream, is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms 'clots' or 'clouts'.
Although its origin is uncertain, the cream's production is commonly associated with dairy farms in South West England and in particular the counties of Devon and Cornwall. Read More About Clotted Cream Here
Read More about Low Carb Healthy Fat (LCHF) Eating Here