Cambridge Trinity Burnt Cream

A traditional vanilla brulee flecked with fresh summer berries from Lawrence Keogh
By Lawrence Keogh
Cambridge Trinity Burnt Cream
  • Rating:
  • Serves: 6
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes plus 2 hrs refrigeration
  • Effort: easy


  • 600 ml double cream
  • 4 egg yolks
  • 1 fresh vanilla pod
  • 3 tbsp caster sugar
  • small punnet raspberries
  • small punnet strawberries, halved


1. Pre-heat oven to 150°C/ gas mark 2.

2. Beat the egg yolks in a large mixing bowl with 1 tablespoon of the sugar until thick and pale yellow.

3. Place the cream and vanilla pod in a saucepan and bring to the boil. Remove from the heat, allow to cool slightly, then pour over the egg yolks in a steady stream, whisking continually. Stir in the strawberries and raspberries.

4. Divide the mixture into 6 small ramekins or an ovenproof dish. Bake in the oven for about 30 minutes or until just set.

5. Allow to cool and refrigerate for at least 2 hours.

6. Sprinkle the top of the cream with the remaining sugar, coating evenly and thickly.

7. Either place under a very hot grill or use a blow torch to dissolve and caramelise the sugar. Be careful not to burn the sugar. Allow to cool and serve.

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