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Ingredients
- 4 Cups Heavy Cream
Preparation
Step 1
Cook the cream in top of double boiler over simmering water until reduced by about half. It should be the consistency of butter, with a golden "crust" on the top.
Transfer, including the crust, to a bowl.' Cover and let stand two hours, then refrigerate at least 12 hours.3Stir crust into cream before serving. Keep unused portions refrigerated, tightly covered, for up to four days.
Enjoy. This makes two cup of clotted cream.