Cornish/ Clotted Cream

Directions

1. 1
   Pour cream into a oven proof pan, 8x8 preferably corning wear or other earthen pan.
2. 2
   Minimally leave 2 inches from the top once poured inches Heat oven to 80 degrees Celsius.
3. 3
   Cover pan with aluminium foil and place in oven for 10-12 hours.
4. 4
   The idea is for the milkfat to rise to the top and the whey will be left underneath.
5. 5
   Carefully remove the pan to keep it even and not bust through the top layer of butter fat.
6. 6
   Let cool on stovetop for about 30 minutes and then refrigerate for 8 hours.
7. 7
   Take out of fridge and skim clotted cream off the top with a slotted spoon to drain any of the milk that may get on spoon, let it drip off.
8. 8
   Place clotted cream in a sealed container, will stay good for 3-4 days.