Name: Cambridge burnt creams
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 1 vanilla pod, split -; 400ml double cream -; 200ml whole milk -; 6 egg yolks (freeze the whites to use in another recipe) -; 100g caster sugar, plus 8 tsp for the topping -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cambridge burnt creams

1. 1 vanilla pod, split -

2. 400ml double cream -

3. 200ml whole milk -

4. 6 egg yolks (freeze the whites to use in another recipe) -

5. 100g caster sugar, plus 8 tsp for the topping -

How to cook deliciously - Cambridge burnt creams

1. Stage

Heat the oven to 150C/130C fan/gas 2. Put eight ramekins in a deep baking tray and set aside. Scrape the seeds from the vanilla pod into a saucepan, then drop in the pod and tip in the cream and milk. Warm over a low heat, stirring often until simmering. Strain into a bowl or jug, discarding the pod.

2. Stage

Whisk the egg yolks and sugar together in a heatproof bowl until creamy. While the cream mixture is still quite hot, slowly pour it over the egg mixture, stirring continuously. Pour the mixture back into a jug, then divide between the ramekins (there should be about 125ml in each ramekin).

3. Stage

Half-fill the tray with hot water so it comes halfway up the sides of the ramekins, then transfer to the oven and bake for 30-40 mins until the custard is set. Leave to cool completely, then chill for at least 3 hrs. Will keep chilled overnight.

4. Stage

Sprinkle about 1 tsp sugar over each ramekin, then caramelise the tops using a kitchen blowtorch (or slide under a hot grill, watching carefully to ensure they don’t burn). Leave to stand for about 2 mins until the sugar has set and firmed up, then serve immediately. Best served the day they’re made.