Clotted Cream

A renowned West Country speciality, this deep-yellow thick cream is made by gently heating the cream to scald it and make a crust. It will keep for up to 5 days in the refrigerator.

1. Pour 600 ml double cream into a heavy-based pan. Heat gently until cream thickens, 25-30 minutes.

   

2. Chill the cream until it has set and a crust has formed on the surface.

   

3. Remove the crust of clotted cream with a large metal spoon. Reserve the cream and discard the liquid left underneath.