CLOTTED CREAM (157)

Desserts

750ml (1 1/4 pt) double cream

25g (1 oz) butter

1 vanilla bean

Mix the double cream and butter in a heavy-based saucepan, place over a medium heat
and bring to a simmer. Be careful as it could boil over if you don't keep an eye on it.
Stir constantly with a wooden spoon so that the cream is boiling but doesn't stick after about 8 minutes the volume should be almost half. You can drop in the vanilla
bean towards the end of the cooking process. Pour into a flat dish and leave to cool in
the fridge. Serve on the side.