Clotted Cream

Directions

1. 1
   ["Heat the cream in a heavy saute pan and gently on the lowest heat for 5-6 hours, by which time it will have a rich, deep-yellow, wrinkled crust (use a diffuser mat if necessary). The cream must not boil or simmer.", "Let the cream cool overnight, but preferably not in a fridge (I leave it in a cold pantry).", "Next day, lift off the crust, or \"clout\"" as my Cornish son-in-law calls it. Spoon the cream into sterilized glass jars