Clotted cream is really satisfying to make at home. Use
the leftover skimmed milk for sauces or for a milk pudding.
Makes about 225g / 8oz / 1 cup
450 ml/2 cups whole milk
300 ml/ single (light) cream
Mix together the milk and cream in a
shallow heatproof bowl. Chill for at least 2 hours. Place over a pan
of very gently simmering water and simmer for up to 6 hours, topping
up the pan with water as necessary, until a thick golden crust forms
on the surface. Gently lift the bowl off the pan and leave to cool.
Chill, then skim off the clotted cream from the surface.