Despite the well know rivalry between Devon and Cornwall they do share a common culinary heritage in clotted cream. Clotted cream is (sometimes know a scolded cream) made by worming rich milk for several hours during the process the cream rises to the surface of the milk and makes "clots" which are then collected. The term "Cornish Clotted Cream" is protected by the European Union, all cream therefore must be made from unpasteurised milk and contain a whopping 55% of fat.

Cream was used in many dishes prior to the 20th century and was often used a butter substitute. Savoury Pies, Heavy cakes, Certain traditional junkets all have clotted cream in the the 19th century recipes.

Cornish traditional desserts such as Thunder and Lightning (Golden Syrup and Clotted Cream served on a soft bread split) often contain clotted cream.