Clotted Cream

2 cups pasteurized heavy cream

Turn the oven to warm. Pour the cream into a shallow pan such as a 9-inch pie plate. Cover with foil, then place it in the oven and leave untouched for 8 hours. (You can leave it overnight if you like.)

Carefully remove it and let cool. Take care not to shake the pan or move it while the cream is cooling. With a slotted spatula, skim the thick cream from the surface, leaving the thin residue behind. The cream will have a yellow skin and a slightly lumpy clotted texture. Smooth it by blending it with a teaspoon if you like.

Store it in the refrigerator but serve at room temperature.

Makes about 1 cup of clotted cream.