Mark Hix

Burnt cream

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
British Food
British Food

By Mark Hix

Published 2005

  • About

Whether this dessert is of French or British origin is a matter of debate. There are lots of variations but, like most successful dishes, the simplest ones seem to work the best.

Ingredients

  • 600 ml (1 pint) thick Jersey cream
  • 8 medium egg yolks

Method

  1. The day before serving, bring the cream to the boil and reduce by one third. Meanwhile, mix the egg yolks with 1 tbsp of the caster sugar.
  2. Pour the reduced cream on to the egg yolks and mix well, then return the mixture to the pan. Cook over a low heat, stirring con

Photos