Clotted Cream - cooking recipe

Ingredients

2 cups heavy cream

Preparation

Cook cream in top of double boiler over simmering water until reduced by about half.
It should be the consistency of butter, with a golden\"crust\" on the top.
Transfer, including crust, to bowl.
Cover and let stand 2 hours, then refrigerate at least 12 hours.
Stir crust into cream before serving.
Keep unused portions refrigerated, tightly covered, for up to 4 days.