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 Clotted Cream
Both Cornwall and Devon are famed for this delicacy. Traditionally this is made by pouring milk into shallow pans and leaving, undisturbed, for 24 hours allowing the cream to rise. Double cream can be used instead.
INGREDIENTS: Milk or double cream - 600ml - 1 pint.
COOKING: 1. Pour milk or cream into a shallow pan. If using milk leave undisturbed for 24 hours.
2. Heat the pan, gently, to about 82C (180F) and hold 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.
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