- This batch of mix makes 4 Cambridge burnt creams:
- 500ml Double Cream
- 100g Sugar
- 125g Egg Yolk
- 1 Vanilla Pod (scraped)
- Garnish – rosemary shortbread:
- 25g Sugar
- 190g Plain Flour
- 65g Icing Sugar
- 125g Softened Butter (unsalted)
- 10 Egg Yolk
- 1 Pinch of Salt
The Oxford Blue’s Cambridge Burnt Cream
Ami Blakey
13th April 2017
The Oxford Blue’s Cambridge Burnt Cream
This is my recipe for The Oxford Blue’s Cambridge Burnt Cream which is on the menu at The Oxford Blue Old in Windsor
Ingredients
Method
This batch of mix makes 4 Cambridge burnt creams:
Bring the cream and the vanilla to the boil. Once boiling allow vanilla to infuse for 5 minutes.
Mix the egg yolks and sugar together and combine the mixture, of off the heat, and pass through a fine sieve. Allow to cool at room temperature and the put in fridge. It’s best to make this the day before as it allows the vanilla flavour to fully develop and disperse evenly throughout the mix and doesn’t fall to the bottom when cooked.
Cook at 100°c for 60 minutes or until it has a nice ‘wobbly’ consistency when lightly tapped.
The top of the burnt cream is glazed with caster sugar and a blow torch.
Garnish – rosemary shortbread:
Mix the butter and flour together with your fingertips until it resembles a breadcrumb texture then mix with the rest of the ingredients until it forms a dough. Allow the dough to rest at room temperature for 30 minutes, then roll out roughly to the size of a £1 coin. Cut out you desired shape and cook at 180°c for 6 minutes or until a golden brown.
Sprinkle Rosemary sugar on top whilst still warm. This can be made by blitzing caster sugar and dried rosemary together.
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