Clotted Cream

• 14 teaspoon ground mace
• 1 teaspoon rose water
• 13 cup milk
• 1 egg, well-beaten
• 1 14 cups heavy cream

1. Heat mace, rose water and milk in a small sauce pan and simmer for 5 minutes.
2. Cool and strain into the egg.
3. Strain mixture into the cream.
4. Place on top of a double boiler over gently boiling water.
5. Slowly heat mixture to 165F
6. Pour into a bowl and chill for 24 hours.

ground mace, water, milk, egg, heavy cream

Taken from www.food.com/recipe/clotted-cream-479289 (may not work)