| 1 | *preferably extra-rich milk, if you can get it in your area. |
| 2 | Choose a wide-mouthed bowl or stainless steel bowl with sloping sides. |
| 3 | Fill it with milk, leaving a deep enough rim free to avoid spillage. |
| 4 | Add 20 fl double cream. |
| 5 | Leave in the refrigerator for at least several hours, and preferably overnight. |
| 6 | Set the bowl over a pan of water kept at 82 degrees c (180°F) and leave until the top of the milk is crusted with a nubbly yellowish-cream surface. |
| 7 | This will take at least 1 ?hours, but it is prudent to allow much longer. |
| 8 | Take the bowl from the pan and cool it rapidly in a bowl of ice water, then store in the refrigerator until very cold. |
| 9 | Take the crust off with a skimmer, and put it into another bowl with a certain amount of the creamy liquid underneath; it is surprising how much the clotted part firms up -- it needs the liquid. |
| 10 | You can now put the milk back over the heat for a second crust to form, and add that in its turn to the first one. |
| 11 | The milk left over makes the most delicious rice pudding, or can be used in baking, especially of yeast buns |
