Creamy with a crisp crunch, Cambridge Burnt Cream is quite literally the crème de la crème of desserts! A British adaption of crème brûlée, this wonderfully wobbly treat has been a staple of Cambridge University dining halls since the 19th century. It’s perhaps the best thing to ever come out of Cambridge, along with November 2019’s beautiful Gin of the Month!
Here, we’ve given the recipe the Craft Gin Club magic touch… in other words, we’ve added a little booze to our accompanying berries, just to boost this already delicious dessert even higher up in the yumminess stakes!
Cambridge Burnt Cream
300ml double cream
2 vanilla pods
6 egg yolks
150g caster sugar
Berries of your choice (blueberries, raspberries, blackberries) - enough to accompany six puds
A little gin - enough to cover the berries
Preheat the oven to 150C/gas mark 2.
Slice open your vanilla pods and add to a saucepan, along with your cream. Bring to a boil, then immediately take off the heat and remove the pods.
Combine egg yolks and 100g sugar in a large bowl and whisk well. Gently pour your infused cream into the egg and sugar mixture, continuously whisking as you go.
Pour your mixture between 6 ramekins and place them into a deep oven tray. Add hot water to the tin, until it reaches about half-way up the ramekins. Bake for 35 minutes, then remove the ramekins from the tray and allow to cool. Refrigerate for three hours.
While waiting for your burnt creams to cool, macerate your berries (we’ve used blueberries, but you could use blackberries and raspberries, too) - simply cover in gin and sprinkle with sugar and a little squeeze of lemon juice and leave to soak. Once you’re ready to serve, drain off all the excess liquid (you could keep this to drink!).
Right before serving, sprinkle your remaining sugar over the top of each ramekin and place under a hot grill to caramelise – keep an eye on them as they can catch quickly. Once the top is a golden brown colour, leave the sugar to harden, then serve with the boozy berries alongside!
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