Cambridge Burnt Cream
User Reviews
0.0
0 reviews
Unrated
Cambridge Burnt Cream
Report
A recipe for Cambridge Burnt Cream from the cookbook, The British Table, by Colman Andrews.
Share:
Ingredients
- 6 egg yolks
- 1 teaspoon all-purpose flour
- 3 cups (720 ml) heavy cream
- Pinch ground cinnamon
- 6 tablespoons (75 grams) granulated sugar
Add to Shopping List
Instructions
- Put the egg yolks into a medium bowl, then whisk the flour into them, combining them well. Add the cream and cinnamon and whisk until well combined.
- Pour the mixture into a heavy-bottomed pot and bring it to a boil over medium-high heat. Stir in 3 tablespoons of the sugar as it boils, then remove the pot from the heat and strain the custard through a sieve into a medium bowl, then carefully ladle it into four to six glass or ceramic ramekins.
- Let the custard cool to room temperature, then refrigerate it until it sets.
- Sprinkle the remaining sugar over the tops of the custards, adding a bit more if necessary, then caramelize it with a kitchen torch.
- Alternatively, in a small pot, melt the remaining sugar with 1 teaspoon water and cook the mixture over low heat until the sugar caramelizes. Pour the caramelized sugar onto a sheet of aluminum foil and allow it to cool and harden, then break into pieces and scatter them over the custards.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
