Cambridge Burnt Cream Recipe - Great British Chefs
Cambridge burnt cream is an English version of creme brulee, served with sablé biscuits in this Cambridge burnt cream recipe from Dominic Chapman
Ingredients
- 9 egg yolks
- 850ml of double cream
- 1 vanilla pod, split and seeds removed for use
- 100g of sugar, plus extra for glazing
- 100g of caster sugar
- 225g of butter, diced and softened
- 1 vanilla pod
- 320g of flour
- 1 pinch of salt
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