Clotted, Devonshire or Devon Cream
Comments:	Really appreciated served along with fresh fruits, spread on toasts and spooned on desserts, it is served at breakfast, lunch or dinner, as an appetizer or a dessert. Here is a recipe that comes close to the real thing, this specialty of Devonshire, England, which used to be made with fresh unpasterized milk, which is not available anymore. The traditional English 'cream tea' consists of clotted cream and jam served along with scones and tea.
Servings:	Approximately 1 cup [250 mL]
Ingredients	Preparation
2 cups [500 mL] heavy cream	Cook cream in the top part of a double boiler over simmering water until reduced by about half. It should be of the consistency of butter, with a golden 'crust' on the top. Pour into a bowl, along with crust, to bowl. Cover and let stand for 2 hours, then refrigerate for at least 12 hours. Stir crust into cream before serving. Will keep refrigerated, tightly covered, for up to 4 days.