Cambridge burnt creams

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

Prep:10 mins
Cook:40 mins

Serves 8
Easy

Nutrition per serving

kcal 377
fat 32g
saturates 18g
carbs 18g
sugars 0g
fibre 0g
protein 4g
salt 0.1g

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

Method

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.
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).
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.
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.