Cambridge Burnt Cream

The humble Cambridge Burnt Cream, a classic that has just been improved with a touch of Bourbon and Maple syrup! Don’t accept inferior puds with a French name…


Cambridge Burnt Cream

Prep Time 15 minutes
Cook Time 2 hours
Chill 2 hours
Total Time 2 hours 15 minutes
Servings 6 people


  • 350 ml Double cream
  • 60 ml Full fat milk
  • 4 egg yolks
  • 120 ml Maple syrup
  • 2 tsp Vanilla extract
  • 2 tbsp Bourbon
  • 2 tbsp Caster sugar


To mix

  1. In a bowl, mix together the egg yolks, maple syrup, vanilla, and bourbon until well blended but not airy. 

  2. Slowly mix in the cream and milk. 

  3. Mix until smooth and fully blended. 

  4. Pass the liquid through a sieve into a measuring jug and divide the mixture evenly between six ramekins.

To cook

  1. Place the ramekins in your slow cooker and fill it with water to a level half-way up the ramekins. 

  2. You may need to do them in two batches so store the extras in the fridge until it’s their turn to cook. 

  3. Place a layer of kitchen towel over the top of the slow cooker then secure this by putting the slow cooker lid on. This will stop any condensation falling from the lid onto your ramekins. 

  4. Cook on low for 2 to 2 1/2 hours until the custard is set and has a satisfying wobble.

  5. Using a spatula, remove your ramekins from the slow cooker and sit in some chilled water for a few minutes to halt the cooking process. 

  6. Place the slightly cooled ramekins in the fridge, uncovered for at least 2 hours before serving.

To serve

  1. Sprinkle each one evenly and liberally with 1tsp caster sugar. 

  2. Use a blowtorch to melt the sugar until it is golden brown. 

  3. Allow to cool slightly and serve.

  4. You can also brown the sugar under a very hot grill if you don’t have access to a blowtorch. 

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