Clotted Cream aka Devonshire Cream

Clotted Cream aka Devonshire Cream
(makes approximately 1 cup)

1 quart milk with the cream, preferably not pasteurized
1 pint heavy cream (at least 48% milk fat)

1. Combine milk and cream. Put in shallow cooking pot and set in cool place. Leave undisturbed for 48 hours. (Yes, you read that right!)

2. Carefully set pan over low heat. Heat slowly until top crinkles. Remove from stove, cool and set in refrigerator to chill.

3. Skim off cream, which will be of consistency of soft cream cheese.

Note: This is not an easy recipe. The outcome can be effected by variables such as altitude or using an electric stove instead of gas (which allows you to keep the heat at a constant temperature more easily). The experienced cook may wish to try this recipe for fun. However, we do not recommend it for beginners. Instead use a recipe for Mock Clotted Cream* or buy the real thing.

*There are several good recipes available on the internet. Search Google for Mock Clotted Cream.

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