Clotted Cream

This recipe comes close to the real thing.

• Ready In: 15 hrs
• Serves: 4
• Yields: 1 cup

Ingredients

• 2  cups heavy cream

Directions

1. Cook cream in top of double boiler over simmering water until reduced by about half.
2. It should be the consistency of butter, with a golden"crust" on the top.
3. Transfer, including crust, to bowl.
4. Cover and let stand 2 hours, then refrigerate at least 12 hours.
5. Stir crust into cream before serving.
6. Keep unused portions refrigerated, tightly covered, for up to 4 days.