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Clotted Cream

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“This recipe comes close to the real thing.”
READY IN:
15hrs
SERVES:
4
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

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

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