Recipes - Burnt Trinity Coffee Creams
The authentic, original Creme Brulee from Cambridge, created in this ancient seat of learning in the early 19th century.
Recipe (for 16 x 3.5 oz ramekins)
1. Split vanilla pods and place in cream. Allow to infuse in liquid.
2. Strain cream into a bowl. Add all the other ingredients.
3. Whisk.
4. Fill the ramekins and place in a water bath for 1 hour (or until firm) in a pre-heated oven at 100 C.
5. Allow to cool.
6. At time of service sprinkle top with an even mix of caster and granulated sugar.
7. Place under a very hot grill or use a blow torch to melt the sugar, forming a caramelised crust.
8. Serve immediately
Pudding recipe provided by Porters English Restaurant1. Split vanilla pods and place in cream. Allow to infuse in liquid.
2. Strain cream into a bowl. Add all the other ingredients.
3. Whisk.
4. Fill the ramekins and place in a water bath for 1 hour (or until firm) in a pre-heated oven at 100 C.
5. Allow to cool.
6. At time of service sprinkle top with an even mix of caster and granulated sugar.
7. Place under a very hot grill or use a blow torch to melt the sugar, forming a caramelised crust.
8. Serve immediately
Ingredients
For four people divide all quantities by 4:
1 pint Milk
2 pints Single Cream
1/2 pint Camp Coffee (Essence) or cold strong coffee
15 Eggs
12 oz Granulated Sugar
2 Vanilla Pods
Restaurants
West End Theatre
Search the Web
Search for more topics
Search By
Promotions