Cambridge burnt cream with sablé biscuits

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Ingredients

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Cambridge burnt cream

  • 9 egg yolks
  • 850ml of double cream
  • 1 vanilla pod, split and seeds removed for use
  • 100g of sugar, plus extra for glazing

Sablé biscuits

  • 100g of caster sugar
  • 225g of butter, diced and softened
  • 1 vanilla pod
  • 320g of flour
  • 1 pinch of salt
1
Whisk the egg yolks and sugar together in a large bowl and set aside
2
Place a pan over a medium heat. Pour in the double cream and add the vanilla pod, bring to the boil. Pour the infused cream over the eggs and mix thoroughly
  • 850ml of double cream
  • 1 vanilla pod, split and seeds removed for use
3
Pour the mixture back into the pan and return to the heat, stir constantly until the mixture coats the back of the spoon - do not allow the mixture to boil
4
Pre-heat the oven to 110˚C/gas mark 1. Place the crème brûlée dishes into a deep oven tray and pour mixture into the dishes
5
Pour hot water around the dishes until 2/3 of the way up the mould to form a bain marie and place into the oven or 1 hour or until at until the mixture is firm but has a slight wobble. Remove and allow to cool before removing from the bain marie
6
Meanwhile, cream the butter, sugar, salt and vanilla in a food processor until completely combined. Sift the flour into the mix and continue to blend until a smooth paste is formed
  • 225g of butter
  • 100g of caster sugar
  • 1 pinch of salt
  • 1 vanilla pod
  • 320g of flour
7
Place in the fridge and allow to rest for 1 hour. Remove and roll out to the thickness of 1cm and cut into 5cm long rectangles. Cook in the oven at 180°C/gas mark 4 for approximately 12 minutes.
8
Remove the biscuits from the oven and sprinkle with sugar. Allow to cool before serving with the burnt cream
9
Cover the burnt creams with a thin layer of caster sugar and use a blow torch to brow the top and form a thin layer of dark caramel. Allow to set for 2 minutes before serving
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