Clotted cream originates in South West England and is traditionally eaten with scones and jam, but it is equally good with pie and enhances almost any dessert where you'd use fresh or whipped cream.

The texture of clotted cream is very thick and dense, with a distinctly caramelized yet milky flavor that is absolutely delicious.

From start to finish, this recipe takes between 18-24 hours, nearly all of which is very slow cooking time followed by refrigeration time. The results are well worth the wait.

You will need:

• About 3 pints heavy cream
If you can find it, Jersey cream works really well. The cream can be either raw or pasteurized, but homogenized or ultra-pasteurized cream will not work.) 3 pints will yield about 1 pint of clotted cream.

• A large 6-8 quart stockpot or saucepan

• A non-reactive metal or ceramic bowl
Preferably made with a curved base such as a wok that fits snugly into the top of the stockpot effectively making a double boiler.

• A long spatula or fish slice.

First, sanitize the bowl by pouring boiling water thoroughly around the inside. Let drain and cool slightly before using.

Pour the cream into the bowl. It should come about half or two thirds of the way up the sides – no less than 2 inches deep.

Fill the stockpot with water to a level that will be just beneath the bottom of the bowl when the bowl is resting in the saucepan. Bring to the boil.

Reduce the heat right down to where the water is just below simmering.

Taking care not to slop the cream up the sides of the bowl, carefully place it inside the rim of the stockpot. Make sure that the bowl is level.

Keeping the heat very low, leave it to cook for about 12 hours. Resist the urge to stir or stick your finger into it. Skin will develop quite quickly on top of the cream and then the crust will slowly start to form.

After about 12 hours, very carefully remove the bowl from the heat (take care not to burn yourself with the steam) and let stand to cool for about an hour. The crust and cream will still be soft and delicate at this time.

Place the bowl in the refrigerator for several hours or overnight, covered with a clean cloth.

Carefully remove the crust from the bowl. (It helps to dip a knife in hot water and run it around the inside of the bowl to loosen the crust.)

Place the crust on a plate or in a dish and use as needed. It will keep refrigerated for about a week but is at its best eaten as soon as possible.

Written by Kate Arding
Top image: Vanessa's First English Cream Tea by P - A - S - T