Clotted Cream—Easy Recipe

Ingredients:

2 cups heavy cream

Preparation:

Pour cream into a shallow pan. Heat the pan, gently, to about 82
degrees C (180 degrees F) and 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 allows the pan to
cool slowly.

Once cold, skim the cream off and serve with scones, fruit or fruit
pies.