Cream—“ Burnt Cream.” No. 4. “Cambridge Crême Brûlée*

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Boil a pint of cream, sweetened to taste, for one minute.
  2. Pour over it the well-beaten yolks of 4 eggs.
  3. Put it again on the fire just to come to the boil, then pour it into a dish and let it get cold.
  4. Srew a thick crust of pounded sugar over it.
  5. Put for 10 minutes in a slow oven and then brown with a salamander and serve cold.
Original Text
Cream—“ Burnt Cream.” No. 4. “Cambridge Crême Brûlée*” (The Hon. Mrs. St. John. 1892.) Boil a pint of cream, sweetened to taste, for one minute. Pour over it the well-beaten yolks of 4 eggs. Put it again on the fire just to come to the boil, then pour it into a dish and let it get cold. Srew a thick crust of pounded sugar over it. Put for 10 minutes in a slow oven and then brown with a salamander and serve cold. * For a delicious dish two other excellent recipes are to be found re-spectively in Mrs. Earle’s Pot-pourri from a Surrey Garden, and D’s Hilla’s Diary of a Cape Housekeeper by Miss Duffett (Chapman and Hall). This latter is also called “Cambridge recipe.”—C.F.F.
Notes
—