clotted cream

Method

• step 1

  2 cups heavy cream

• step 2

  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.

• step 3

  Transfer, including crust, to bowl. Cover and let stand 2 hours, then refrigerate at least 12 hours.

• step 4

  Stir crust into cream before serving. Keep unused portions refrigerated, tightly covered, for up to 4 days.

• step 5

  Makes about 1 cup.