Cambridge burnt cream

Light, very tasty, easy to prepare.. Immediate relative of the crème brûlée, has no fruity layer but does favour nutmeg flavouring..  One can, surely , go with the vanilla and/or anise bias – whatever strikes your fancy..

The recipe below makes exact 4 ¾ cup ramekins (about 800 ml).  For this volume I completed the steps 2-3 in microwave oven and a suitable glass dish – very easy..! As in the other case, it can – should even – be prepared ahead,  before the torching step (as in step 12 below).  It can be kept in the fridge for 2 days before serving.

Serves 4

  • 350ml double cream
  • 150ml milk
  • 1 whole nutmeg
  • 6 egg yolks
  • 100g sugar, plus extra (demarara? brown, unrefined?) for the topping
  1.  Preheat the oven to 120C.
  2. Pour the milk and cream into a large pan, crush the whole nutmeg into a couple of large pieces and add this too.
  3. Seal the top of the pan with the transparet foil and gently bring to a simmer on a low heat, then leave it to infuse. The foil helps the infusion.
  4. In a mixing bowl, whisk together the yolks and sugar. Do it gently, not vigorously (the fewer air bubbles the better)
  5. Gently pour the infusion over the eggs and sugar and mix well.
  6. Pass the custard through a sieve to remove all of the nutmeg. Should have roughly 600 ml..
  7. Place the cotton  cloth on the bottom of a deep oven tray that will hold your oven proof dessert bowls.
  8. On it place your bowls. Pour most of the mixture into them
  9. Pour 2cm of warm water in the bottom of the tray
  10. Fill in the rest of the mixture, making sure the dishes are filled right to the top.
  11. Bake in the oven for 30-45 minutes, until set.
  12. Once the set custard is cooked, allow it to cool.
  13. Sprinkle over a layer of caster sugar and caramelize with a blowtorch or under the grill. When grilling, it is a good idea to place the remkins in a flat dish filled with the ice cubes, to prevent the cream component from re-heating and spoiling..

Serve immediately.


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