Combine 300 ml (10 fl oz) cream and 500 ml (1 pint) milk.
In a large, shallow pan stir over medium heat until almost to boiling point, then reduce heat to a slow simmer, stop stirring and allow a fan to play on the surface of the milk to hasten formation of a thick layer of cream. When cool, carefully remove cream to a saucer and repeat the process until the last of the milk is a thick layer in the bottom of the pan. This may be scraped up and added to the rest. This clotted cream is used in sweetmeats and the famous ice cream, Kulfi.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)