---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CLOTTED CREAM PART 2
  Categories: Desserts
       Yield: 8 servings
  
      20 oz 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.
   
   ~ from Jane Grigson’s OBSERVER GUIDE TO BRITISH COOKERY
      per Diane Duane
  
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