Home
Recipes
Cambridge burnt creams

Cambridge burnt creams in ramekins

Cambridge burnt creams

Name: Cambridge burnt creams
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Cuisine: British
Ingredients: 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

Samuel Goldsmith

Save recipe

Serves 8

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 5 out of 5.3 ratingsRate

loading...

Try an English take on crème brûlée for dessert. Thought to have originated at Trinity College, Cambridge, they are also known as trinity burnt creams

Gluten-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Queen of puddings

A star rating of 4 out of 5.11 ratings

Devonshire splits

A star rating of 5 out of 5.1 rating

Charred & smoky peach sundae

A star rating of 0 out of 5.0 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal377
fat32g
saturates18g
carbs18g
sugars18g
fibre0g
protein4g
salt0.1g

Method

step 1

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.
step 2

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).
step 3

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.
step 4

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.

Recipe from Good Food magazine, July 2023

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now