Clotted Cream

1. 1

   Pour cream into the top half of a double boiler (see Editor's Notes). Let it stand at room temperature for 12 hours in the fall or winter, or 6 hours during warmer weather in spring and summer.

2. 2

   Fill the bottom half of the double boiler with water; bring to a simmer over very low heat without letting cream boil. A thermometer inserted into the cream should read no more than 185 degrees F (85 degrees C).

3. 3

   Continue cooking the cream until small bubbles rise to the surface and a golden crust forms on top, about 1 hour and 45 minutes. Remove the top part of the double boiler from heat; cover, and let stand for 2 hours. Refrigerate for 12 hours.

* Per serving · 4 servings · Values may vary.

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