A Cambridge burnt cream is an English version of crème brûlée and is thought to derive from Trinity College, Cambridge. In Dominic Chapman's recipe, the rich vanilla dessert is paired with sablé biscuits, which can be dipped into the rich cream once the delicate sugar crust is broken.
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Whisk the egg yolks and sugar together in a large bowl and set aside
9 egg yolks
100g of sugar
Place a pan over a medium heat. Pour in the double cream and add the vanilla pod, bring to the boil. Pour the infused cream over the eggs and mix thoroughly
850ml of double cream
1 vanilla pod, split and seeds removed for use
Pour the mixture back into the pan and return to the heat, stir constantly until the mixture coats the back of the spoon - do not allow the mixture to boil
Pre-heat the oven to 110˚C/gas mark 1. Place the crème brûlée dishes into a deep oven tray and pour mixture into the dishes
Pour hot water around the dishes until 2/3 of the way up the mould to form a bain marie and place into the oven or 1 hour or until at until the mixture is firm but has a slight wobble. Remove and allow to cool before removing from the bain marie
Meanwhile, cream the butter, sugar, salt and vanilla in a food processor until completely combined. Sift the flour into the mix and continue to blend until a smooth paste is formed
225g of butter
100g of caster sugar
1 pinch of salt
1 vanilla pod
320g of flour
Place in the fridge and allow to rest for 1 hour. Remove and roll out to the thickness of 1cm and cut into 5cm long rectangles. Cook in the oven at 180°C/gas mark 4 for approximately 12 minutes.
Remove the biscuits from the oven and sprinkle with sugar. Allow to cool before serving with the burnt cream
Cover the burnt creams with a thin layer of caster sugar and use a blow torch to brow the top and form a thin layer of dark caramel. Allow to set for 2 minutes before serving
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