Clotted Cream

Ingredients

 * 600 ml (1 pint) milk or double cream

Directions

 * 1) Pour milk or cream into a shallow pan. If using milk leave undisturbed for 24 hours.
 * 2) Heat the pan, gently, to about 82°C (180°F) and hold at this temperature for approximately 1 hour.
 * 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) Once cold, skim the cream off and serve with scones, fruit or fruit pies.