Cambridge burnt cream is the British answer to crème brûlée! These rich, creamy desserts are perfect for cozing up in chilly weather.
Cambridge burnt cream is the British answer to the French crème brûlée (which translates to burnt cream). Rich vanilla custard is baked then topped with sugar and brûléed to crispy perfection. They are sublime individual desserts to cozy up with in the cold winter months.
Also knows as Trinity cream, this dessert is said to derive from the Trinity College, Cambridge in Eastern England as early as the 1600’s. It is said the chefs had a branding tool with the college crest that they would burn into each cream. This is so cool and I would totally do this.
This dish is also served at the London restaurant Scott’s where they also serve the potted shrimps recipe that was posted recently. I’m thinking on my next trip to London, I need to pay a visit to Scott’s.
Cambridge burnt cream is a perfect make ahead dessert that can be baked, refrigerated for up to 3 days then simply brûlée the top when ready to serve. They make it the best dessert to serve at dinner parties because all the preparation is done ahead.
This dessert could not be easier to make. If you can whisk egg yolks, heat some cream, combine them (without making scrambled eggs, which can happen if you add the cream too quickly to the eggs) then all you have to do is let the oven and the refrigerator do the rest of the work.
There is a fun element of browning and crisping the sugary topping. The best part of eating a burnt cream is cracking through the crispy, caramelized sugar topping to get to the creamy custard below.
If you don’t have a culinary blowtorch, broiling will work just fine, but you really have to keep an eye on them. They are burnt cream, but you don’t want them TOO burnt.
Planning a dinner party and need some inspiration?
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