Clotted Cream

==Description==
===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.
===Other Links===
==See also==
Category: Recipes
Category: Desserts
Category: British Desserts
Category: British Recipes
category:double cream Recipes
category:cream Recipes
category:milk Recipes
category:double cream Recipes
category:cream Recipes
category:milk Recipes
category:double cream Recipes
category:cream Recipes
category:milk Recipes