Use fresh, unpasteurized cream. Stand it for 8 hours in a pan. Then put the cream on a low heat. It must never boil, as this will coagulate the albumen and ruin everything. When small rings or undulations form on the surface, the cream is sufficiently scalded.
Remove at once from heat and store in a [...]

The South West of England has a long history in dairy farming and Clotted Cream has been made in Devon farmhouses for centuries. It allowed excess cream to be used up.
The monks at Tavistock Abbey were making butter from Clotted Cream in the 14th Century and  “Clouted Cream” is mentioned by poet Edmund Spenser as long ago as the [...]