Burnt Cream with Blueberries

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

Whether this simple dessert is of British, French or Spanish origin is a matter of debate. One thing for sure, it’s best made with the most luxurious cream you can buy.


  • 600 ml thick Jersey cream
  • 8 egg yolks
  • 75 g


The day before serving, bring the cream to the boil in a heavy-based pan. Meanwhile, in a bowl, mix the egg yolks with 1 tablespoon caster sugar. Pour the cream on to the egg yolks, whisking well. Return to the pan and cook over a low heat, stirring constantly with a wooden spoon, until the mixture