Recipe: Authentic Clotted Cream...recipe & info

CLOTTED CREAM
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 CLOTTED CREAM
Clotted cream is a traditional product of South West England and the
traditional farmhouse method of manufacture is as follows:
1. Channel Island milk is placed in shallow pans or bowls and left until
the cream rises to the top.
2. The milk is then scalded for about one hour by placing the pan or bowl
over a pan of water maintained at a temperature of about 180^F (82^C).
3. The cream is ready when it is straw colored and wrinkled in appearance.
It is then cooled overnight or for about twelve hours.
4. When cool the cream should be skimmed off the surface using a
perforated skimmer or a shallow spoon.
5. If the skimmed cream is left in the refrigerator for a few hours it
will thicken further.
Alternatively, clotted cream can be made using the direct scald method.
Double cream is placed in shallow pans or bowls and scalded as for the
traditional method. After scalding and cooling the whole contents of the
pan are used as clotted cream.
Source: "Farmhouse Kitchen", based on the Independent Television series,
presented by Dorothy Sleightholme. Published by Yorkshire Television

Clotted Cream:
You need full cream milk, fresh from the cow. Pour it into a shallow pan, and leave it to stand for about 12 hours for the cream to rise to the surface. Now heat the milk very slowly, until the surface begins to wrinkle: on no account allow the milk to boil- the more slowly the heating is done, the better the result. About one hours gentle heating is what is required. Transfer the pan to a cool place and leave overnight. In the morning the clotted cream can be spooned off the surface. (if you cannot get creamy enough milk, you can experiment by adding extra runny cream to the milk to beef up its cream content)

Clotted Cream is rich and decadent. Clotted cream has all the usual uses of whipped cream, but is much thicker and tastier. The traditional farmhouse, unpasturised clotted cream can still be found, but the bureaucrats are gradually winkling them out. I really do not know why this country enforces mindless regulations with such mindless zeal. If you ever find the original farm cream, then buy, buy, buy