Pour Cream Into A Shallow Pan. Heat The Pan, Gently, To About 82C (180F) And Hold 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.