Making Your Own Devonshire Or Clotted Cream

Title: MAKING YOUR OWN DEVONSHIRE OR CLOTTED CREAM

Categories: Misc, British

Yield: 1 servings

12 hours,

6 hours

the lower the heat the better. It must never boil, as this will

coagulate the albumen and ruin everything. When small rings or undulations form on the surface, the cream is sufficiently scalded.

Remove at once from heat and store in a cold place at least 12 hours.

Then skim the thick, clotted cream and serve it very cold as a

garnish for berries, or spread on scones and top with jam.

MMMMM