Clotted Cream

== Ingredients ==
* 600 ml (1 pint) milk or double cream
== Directions ==
# Pour milk or cream into a shallow pan. If using milk leave undisturbed for 24 hours.
# Heat the pan, gently, to about 82°C (180°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 allow the pans to cool slowly.
# Once cold, skim the cream off and serve with scones, fruit or fruit pies.
Category:English Desserts
Category:Double cream Recipes