Cambridge Burnt Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 pint (½ l.) double cream
  • 8 well-beaten egg yolks


Bring the cream to boiling point and keep it boiling for exactly 1 minute (this timing seems to be important). Then pour it rather slowly and stirring constantly into the well-beaten egg yolks. Beat for a minute and return to the heat, but stirring over boiling water (or above very low direct heat) until it thickens well – naturally never allow to boil again. On no account add sugar to this cre