CAMBRIDGESHIRE

 

IMPERIAL WAR MUSEUM, DUXFORD

Local Recipes

Cambridge Burnt Cream

Cambridge burnt cream—also known as Trinity cream—is a classic British dessert and an early precursor to modern crème brûlée.

The dessert was introduced at Trinity College, Cambridge in 1879. Kitchen staff traditionally melted the sugar crust on top by pressing a hot metal brand bearing the college crest directly into the sugar. 

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

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.

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).

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.

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.

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