This recipe comes close to the real thing. Serve with warm scones.
List of Ingredients
2 cups heavy cream
Recipe
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 refreigerated, tightly covered, for up to 4 days.