Most often an alternative spelling for Clotted Cream, but also used for a thin spiced custard.
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
CLOUTED CREAM. String four blades of mace on a thread, put them to a gill of new milk, and six spoonfuls of rose water. Simmer a few minutes, then by degrees strain the liquor to the yolks of two eggs well beaten. Stir the whole into a quart of rich cream, and set it over the fire; keep it stirring till hot, but not boiling; pour it into a deep dish, and let it stand twenty-four hours. Serve it in a cream dish, to eat with fruits. Some prefer it without any flavour but that of cream; in which case use a quart of new milk and the cream, or do it as the Devonshire scalded cream. When done enough, a round mark will appear on the surface of the cream, the size of the bottom of the pan, which is called the ring; and when that is seen, remove the pan from the fire.
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