European Recipes:Welsh Recipes:Clotted Cream

Recipe via Meal-Master (tm) v8.02

       Title: CLOTTED CREAM
Categories: Dairy
       Yield: 8 servings

      20 fl Heavy whipping cream
       2 qt Milk (or more)*

   *Preferably extra-rich milk, if you can get it in your area. Choose a
   wide-mouthed bowl or stainless steel bowl with sloping sides. Fill it
   with milk, leaving a deep enough rim free to avoid spillage. Add 20
   fl double cream. Leave in the refrigerator for at least several
   hours, and preferably overnight. Set the bowl over a pan of water
   kept at 82 degrees C (180 F) and leave until the top of the milk is
   crusted with a nubbly yellowish-cream surface. This will take at
   least 1 1/2 hours, but it is prudent to allow much longer. Take the
   bowl from the pan and cool it rapidly in a bowl of ice water, then
   store in the refrigerator until very cold. Take the crust off with a
   skimmer, and put it into another bowl with a certain amount of the
   creamy liquid underneath; it is surprising how much the clotted part
   firms up -- it needs the liquid. You can now put the milk back over
   the heat for a second crust to form, and add that in its turn to the
   first one. The milk left over makes the most delicious rice pudding,
   or can be used in baking, especially of yeast buns.