Cambridge burnt creams

Try an English take on crème brûlée for dessert. Thought to have originated at Trinity College, Cambridge, they are also known as trinity burnt creams

  • Prep:10 mins
    Cook:40 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 377
  • fat 32g
  • saturates 18g
  • carbs 18g
  • sugars 0g
  • fibre 0g
  • protein 4g
  • salt 0.1g


  • 1 vanilla pod, split
  • 400ml double cream
  • 200ml whole milk
  • 6 egg yolks (freeze the whites to use in another recipe)
  • 100g caster sugar, plus 8 tsp for the topping


  1. Heat the oven to 150C/130C fan/gas 2. Put eight ramekins in a deep baking tray and set aside. Scrape the seeds from the vanilla pod into a saucepan, then drop in the pod and tip in the cream and milk. Warm over a low heat, stirring often until simmering. Strain into a bowl or jug, discarding the pod.

  2. Whisk the egg yolks and sugar together in a heatproof bowl until creamy. While the cream mixture is still quite hot, slowly pour it over the egg mixture, stirring continuously. Pour the mixture back into a jug, then divide between the ramekins (there should be about 125ml in each ramekin).

  3. Half-fill the tray with hot water so it comes halfway up the sides of the ramekins, then transfer to the oven and bake for 30-40 mins until the custard is set. Leave to cool completely, then chill for at least 3 hrs. Will keep chilled overnight.

  4. Sprinkle about 1 tsp sugar over each ramekin, then caramelise the tops using a kitchen blowtorch (or slide under a hot grill, watching carefully to ensure they don’t burn). Leave to stand for about 2 mins until the sugar has set and firmed up, then serve immediately. Best served the day they’re made.

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