Burnt Cambridge Cream
An versatile sweet treat made with the easy to use Carte D'Or Crème Brûlée and a delicate caramel topping ideal for care.
Dairy
Autumn
Winter
Summer
Spring
Desserts
Ingredients
Burnt Cambridge Cream
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£1.25
For the Burnt Cambride Cream:
Semi skimmed milk
/ml
500.0 ml
0%
Double cream
/ml
500.0 ml
0%
Carte D’Or Crème Brûlée / Crème Caramel 1250g
/g
125.0 g
0%
Golden Caster Sugar
/g
200.0 g
0%
/
For the Burnt Cambride Cream:
-
Semi skimmed milk 500.0 ml
-
Double cream 500.0 ml
-
Golden Caster Sugar 200.0 g
Preparation
-
For the Burnt Cambride Cream:
- Place the milk and cream in a pan and bring to the boil, Remove from the heat and whisk in the CARTE D'Or Crème Brulee and allow to infuse for 30 seconds
- Pour the mix into individual ramekins and refrigerate until set.
- Before serving scatter the sugar over the set cream then blow tourch until caramelised all over.
