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1
Fill a deep, wide-mouthed bowl with the cream and the milk.
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2
Leave the mixture in the refrigerator for several hours (preferably overnight).
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3
Heat the oven to 180 degrees F.
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4
Boil several cups of water and pour it into a pan large enough to accomodate the bowl of milk.
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5
Place the pan into the pre-heated oven.
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6
Set the bowl of milk into the pan of water in the oven and leave until the top of the milk is crusted with a nubbly yellowish-cream surface.
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7
(This will take at least 1 1/2 hours, but it is prudent to allow longer since this process varies depending on the fat content of the milk and cream).
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8
Once the surface is nicely crusted, remove the bowl from the pan and cool it rapidly in a bowl of ice water.
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9
Place the cooled bowl in the refrigerator until very cold.
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10
Remove the crust from the cream with a skimmer or a large slotted spoon and put it into another bowl with a bit of the creamy liquid underneath; as the clotted cream firms up you will need to stir in the liquid to achieve a nice consistency.
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11
Put the milk bowl back into the pan of water in the oven for a second crust to form, and add that in its turn to the first one.
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12
Note: The left over milk is great to make rice pudding, or can be used in baking.
