Preheat the oven to 180 degrees.
Open carton and warm the cream in microwave for 1 minute.
Pour the cream into a 9-inch square, 2-inch deep, ovenproof dish. Cover with foil. Place in the oven and leave for 8 hours, or overnight.
Gently remove from the oven and leave to cool on the countertop. Transfer to the refrigerator.
Once cold, spoon off the top layer of clotted cream and refrigerate until ready to use.
Spread clotted cream on baked goods such as scones or English crumpets.
2 cups heavy cream (not ultra pasteurized)
This article appears in Nov 1-30, 2011.