Clotted Cream

Ingredients

 * milk or double cream - 600ml - 1 pint.

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 82C (180F) 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.