Clotted Cream

Take 2 1/2 quarts (2.4L) and 1 1/2 cups ( 3dl) double cream (whipping cream). Pour the milk and cream into a wide, shallow pan like a large skillet or preserving pan (or if you happen to have one like I do, a ninteenth century milk pan from Eastern Europe). The pan should be [...]

You need either 1 1/2 quarts of Day old from-the-Jersey-Cow (ie: high cream content) Milk in a sauce pan, or you need a pint of heavy cream and a quart of whole milk, mixed together briefly in a sauce pan (this works better if they are not perfectly fresh). Heat at the lowest possible burner [...]