Method-
Preheat your oven to 180 degrees.
Pour the cream into an oven safe pan or dish such that the
cream rises one to three inches deep.
Cover the pan or dish, and bake for eight to 12 hours, or
until the cream has formed a thick, yellow skin.
Cool the cream at room temperature, and then refrigerate it
for eight hours.
Skim the yellow clotted cream from the top and serve.
You may use the cream that remains below for baking.
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