Instructions: Its unlikely that youll be able make true clotted cream at home, unless you have a friend with a cow. It requires unpasteurized unhomogenized cream - which is is not commercially available in most of the U.S.

One of those regional specialities calling for certified unpasteurized cream. In winter, let fresh cream stand 12 hours; in summer, about 6 hours; in a heatproof dish. Then put the cream on to heat - the lower the heat, the better. It must never boil, as this will coagulate the albumen and ruin everything. When small rings or undulations form on the surface, the cream is sufficiently scalded. Remove at once from heat and store in a cold place at least 12 hours. Then skim the thick, clotted cream and serve it very cold as a garnish for berries.

/EGGS

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