20 fluid ounces
- Pour 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 the heat very steady 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.