Cambridge Burnt Creams

• vanilla bean↗1

  split

• double cream↗400ml ml
• whole milk↗200ml ml
• egg yolks↗6

  (freeze the whites for use in another recipe)

• granulated sugar↗100g g

  plus 8 tsp for the topping

Step-by-step instructions

1. 1

   Pre‑heat the oven to 150 °C/130 °C convection/gas 2. Place eight porcelain ramekins in a deep tray and set aside. Scrape the seeds from the vanilla bean into a saucepan, then add the pod itself and pour in the cream and milk. Warm over low heat, stirring frequently, until it just begins to boil. Strain into a bowl or jug, discarding the pod.

2. 2

   Whisk the egg yolks and sugar in a heat‑proof bowl until creamy. While the mixture is still fairly hot, slowly pour it into the egg mixture, stirring constantly. Return the mixture to the jug, then divide it among the ramekins (about 125 ml each).

3. 3

   Fill the tray with hot water to halfway up the sides of the ramekins, then place in the oven and bake for 30‑40 minutes until the custard sets. Let cool completely, then chill for at least 3 hours. It can be stored in the refrigerator overnight.

4. 4

   Sprinkle each ramekin with about 1 tsp sugar, then caramelise the top using a kitchen torch (or under a hot grill, watching carefully so it doesn’t burn). Let stand for about 2 minutes until the sugar hardens, then serve immediately. Best served the same day it is made.