To make the clotted cream, pour the cream into a wide-mouthed pan and heat on the stove at the lowest setting. Do not stir or shake. After about 50-60 minutes, a thick crust will form on the surface.
Carefully skim off the crust with a skimmer and collect in a bowl. Repeat the process and again skim the crust into the bowl. Repeat until the cream is completely skimmed off. Pour the clotted cream into a screw-top jar and place in the refrigerator to set overnight. It will keep in the refrigerator for about 2 weeks.
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