Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, and then place the bowl into the skillet. Heat the cream, stirring often, to 75 to 80C (175F). If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.