Clotted Cream

2 pints heavy cream

Pour the cream into a heavy-bottomed oven-safe pot.
The cream should come up the side of the pot somewhere between one and three inches.
Cover the pot and put it in the oven on 180 F.
Leave the covered pot in the oven for at least 8 to 12hours.
You’ll know it’s done because there will be a thick yellowish skin above the cream.
That skin is the clotted cream.
Let the pot cool at room temperature, then put it in the refrigerator for another 8 hours.
Remove the clotted cream from the top of the pot.
The cream that is underneath it can still be used for baking.