Burnt Cambridge Cream (Cambridge Burnt Cream)
Why this recipe works
- Silky custard: Double cream and egg yolks create a rich set custard when baked gently in a water bath.
- Crackling top: Caramelising the sugar just before serving gives a brittle crust against the cold, smooth custard.
- Easy to plan ahead: The custards can be chilled overnight, leaving only the sugar topping to finish before serving.
Get the most out of this recipe
Timing notes
- Chill until fully set: The custards need at least a couple of hours in the fridge so they become cold, firm and cleanly set.
- Caramelise at the last moment: Add and torch the sugar just before serving; the crust softens if it sits for too long in the fridge.
- Cool before chilling: Let the ramekins cool to room temperature before refrigerating to protect the texture and avoid excess condensation.
Texture tips
- Strain for smoothness: Passing the custard through a sieve removes vanilla pod fibres and any small cooked egg particles.
- Keep the cream gentle: Warm the cream until steaming rather than boiling, then whisk it gradually into the yolks to prevent scrambling.
- Look for a wobble: Remove the custards when the edges are set but the centre still trembles slightly; they will firm as they cool.
Ingredient notes
- Use double cream: Double cream gives the custard its characteristic richness and smooth set.
- Vanilla pod or extract: A vanilla pod gives visible seeds and a rounded aroma, while vanilla extract is a practical alternative when added off the heat.
- Sugar affects the crust: Caster sugar melts evenly into a fine, glassy layer; a little light brown sugar can add deeper caramel notes.
Common mistakes
- Avoid a hard bake: A low oven at 150°C (300°F) and a water bath help the custard set gently rather than turning grainy.
- Watch the sugar closely: Whether using a blowtorch or grill, stop when the sugar is deep golden and glassy, before it turns bitter.
- Do not skip the chill: Serving too soon gives a loose custard; chilling allows the texture to become properly firm and spoonable.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 150°C (300°F). Put 4 ramekins into a deep roasting pan and boil a kettle.
- Pour the double cream into a saucepan. Split the vanilla pod, scrape in the seeds, then add the pod as well and warm over a low heat until steaming but not boiling.
- In a mixing bowl, whisk the egg yolks with 60 g of the caster sugar and the fine sea salt until smooth and slightly lighter. Slowly whisk in the hot vanilla cream in a thin stream.
- Strain the custard into a jug, then divide between the ramekins. Pour hot water from the kettle into the roasting pan to come halfway up the sides of the ramekins.
- Bake for 30 to 40 minutes, until the custards are set around the edges but still have a gentle wobble in the centre. Carefully lift the ramekins out of the water bath and leave to cool to room temperature.
- Chill the custards until fully cold and firm. Cover and refrigerate for at least 2 hours, or up to overnight for the cleanest set.
- Just before serving, sprinkle the remaining caster sugar evenly over the tops. Caramelise with a blowtorch until deep golden and glassy, then leave for 2 minutes so the crust hardens before serving cold.
Recipe notes
Tips
- For the smoothest custard, keep the cream below a simmer and whisk it into the yolks gradually to avoid scrambling.
- If you do not have a blowtorch, place the chilled ramekins under a very hot grill and watch constantly until the sugar melts and turns amber.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised egg yolk and ensure the custard is fully set.
Substitutions
- Replace the vanilla pod with 2 tsp vanilla extract, whisked into the warm cream off the heat.
- Replace 20 g of the caster sugar with light brown sugar for a slightly deeper caramel flavour in the crust.
Storage
- Refrigerate up to 2 days
- Keep the baked custards covered in the fridge and caramelise the sugar only just before serving. Once topped, the sugar crust will soften after about 30 minutes in the fridge.
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Recipe overview
- Servings: 4 servings
- Total time: 3h 30min (25min active)
- Difficulty: Medium
- Cuisine: British
-
Allergens:
Eggs Milk
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