Clotted Cream

Both Cornwall and Devon are famed for this delicacy. Traditionally this is made by pouring plain, old-fashioned, un-tampered-with milk into shallow pans and leaving, undisturbed, for 24 hours allowing the cream to rise. Since milk of that variety is as scarce as chickens' teeth in the USA, double cream can be used instead.

• Ready In: 1 hr 35 mins
• Yields: 1 pint

Ingredients

• 20  fluid ounces  double cream
•  scone (optional)
•  fruit (optional)
•  fruit, pie (optional)

Directions

1. Pour cream into a shallow pan (if using milk, leave undisturbed for 24 hours).
2. Heat the pan, gently, to about 82°C (180°F) and hold the heat very steady at this temperature for approximately 1 hour.
3. When the surface cream has developed a thick, rich, yellow wrinkled crust, turn off the heat and allow the pans to cool slowly.
4. Once cold, skim the cream off and serve with scones, fruit or fruit pies.