- 1 quart heavy cream
- Using a large shallow baking dish (9" x 13") , pour cream into baking dish creating a shallow layer, about 1" deep.
- Bake at 180 degrees F for 12 hours.
- Remove and let cool to room temperature.
- Once cooled, place in refrigerator and cool for an additional 12 hours.
- After cream has chilled, skim the top removing the layer that has thickened during baking and chilling. Drain the rest of the cream to use in other recipes like scones or other baked goods.