Clotted Cream

Ingredients:
2 cups heavy cream

Directions:
Pour cream into a shallow pan.

Heat the pan, gently, to about 180 degrees.

Hold at this temperature for approximately 1 hour.

When the surface cream has developed a thick, rich, yellow wrinkled crust, turn off the heat and allow the pans to cool slowly.

Once cold, skim the cream off.

Serve with scones, fruit or fruit pies.