CLOTTED CREAM

Clotted cream is the name given to the cream of Devon and Cornwall.
It is not something that is eaten everyday or we would all be very round, but as a treat with scones and preserves. It is only available in jars, here in the US, but you can make the following, which is a very good substitute.



Ingredients
1 pint of heavy cream
2 pints whole milk
1 pint half and half

Method
Pour te above into a shallow pan. Cover and leave to stand in a cool place (not the refrigerator)
for approx. three hours. Transfer pan to stove gently, so as not to disturb the layer of cream.
Keep at the lowest possible temperature for about oe hour until the surface is rich, encrusted and golden. Carefully remove from heat. Cover and leave to stand overnight in a cool place to set.
Using a slotted spoon skim off into a dish.

Use the residue to make scones.