I put heavy cream and brown sugar in my oatmeal. Closest I get.Rumpshot wrote:Not "clotted cream", but something I enjoyed as a youth with my Grandmother, was "blanket" cream on white bread with sugar. The "blanket" was the very heaviest, thickest cream that floated on the top of whole milk. It had a thick, homogeneous character. On real white bread, spread with sugar, made a great breakfast.
Yours sounds like something they used to do in my fathers family. Put something bread-y in a bowl, soak it in dairy (depends on what's available) and eat it with a spoon. It's a hoot when he does that with a piece of cake and some half and half.