Clotted Cream

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   ["Cook cream in top of double boiler over simmering water until reduced by about half.", "It should be the consistency of butter, with a golden""crust"" on the top.", "Transfer, including crust, to bowl.", "Cover and let stand 2 hours, then refrigerate at least 12 hours.", "Stir crust into cream before serving.", "Keep unused portions refrigerated, tightly covered, for up to 4 days."]

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