Clotted Cream

Directions

1. 1
   Pour cream into a shallow pan (if using milk, leave undisturbed for 24 hours).
2. 2
   Heat the pan, gently, to about 82C (180F) and hold the heat very steady at this temperature for approximately 1 hour.
3. 3
   When the surface cream has developed a thick, rich, yellow wrinkled crust, turn off the heat and allow the pans to cool slowly.
4. 4
   Once cold, skim the cream off and serve with scones, fruit or fruit pies.