Cambridge Trinity Burnt Cream
600ml (1 pint) Double Cream
4 Egg Yolks
1 tsp Vanilla Essence
3 tbsp Caster Sugar
Pre-heat oven to 160°C: 300°F: Gas 2.
Beat the egg yolks in a large mixing bowl with 1 tablespoon of the sugar until thick and pale yellow.
Place the cream and vanilla essence in a saucepan and bring to the boil.
Remove the cream from the heat, allow to cool slightly, then pour over the egg yolks in a steady stream, whilst whisking.
Divide the mixture into ramekins or an ovenproof dish.
vBake for about 30 minutes, until set.
Allow to cool, then refrigerate for at least 2 hours.
Sprinkle the top of the cream with the remaining sugar, coating evenly and thickly.
Either place under a very hot grill or use a flame gun, to dissolve and caramelise the sugar, but ensure it does not burn.
Allow to cool and serve chilled.
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