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	<title>Clotted Cream</title>
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	<link>http://www.clottedcream.com</link>
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	<pubDate>Tue, 01 Jul 2008 23:07:32 +0000</pubDate>
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		<title>Traditional Recipe</title>
		<link>http://www.clottedcream.com/recipes-for-clotted-cream_traditional-recipe_11.html</link>
		<comments>http://www.clottedcream.com/recipes-for-clotted-cream_traditional-recipe_11.html#comments</comments>
		<pubDate>Tue, 01 Jul 2008 23:06:32 +0000</pubDate>
		<dc:creator>guest</dc:creator>
		
		<category><![CDATA[Recipes for Clotted Cream]]></category>

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		<description><![CDATA[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 [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Traditional Recipe", url: "http://www.clottedcream.com/recipes-for-clotted-cream_traditional-recipe_11.html" });</script>]]></description>
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		<title>Here&#8217;s My Method</title>
		<link>http://www.clottedcream.com/recipes-for-clotted-cream_heres-my-method_10.html</link>
		<comments>http://www.clottedcream.com/recipes-for-clotted-cream_heres-my-method_10.html#comments</comments>
		<pubDate>Tue, 01 Jul 2008 23:02:53 +0000</pubDate>
		<dc:creator>guest</dc:creator>
		
		<category><![CDATA[Recipes for Clotted Cream]]></category>

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		<description><![CDATA[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 [...]<script type="text/javascript">SHARETHIS.addEntry({ title: "Here&#8217;s My Method", url: "http://www.clottedcream.com/recipes-for-clotted-cream_heres-my-method_10.html" });</script>]]></description>
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