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Reci p es TRISTAN WELCH, HEAD CHEF AT PARKER’S TAVERN, SHARES TWO OF HIS FAVOURITE RECIPES
SERVES 4 CAMBR IDGE BURNT CREAM
TRISTAN’S LUXURIOUS RECIPE FOR CAMBRIDGE BURNT CREAM (OR CRÈME BRÛLÉE, DEPENDING ON WHICH SIDE OF THE CHANNEL YOU’RE FROM!) INGREDIENTS l 350ml double cream l 150ml milk l 1 nutmeg, crushed l 100g caster sugar (plus extra for the topping) l 6 egg yolks STEP -BY-STEP GUIDE l Preheat the oven to 110°C and have ready an ovenproof dish that can hold roughly 600ml. l Pour the milk and cream into a large pan and add the nutmeg. Bring to a simmer gently on a low heat then place to one side to infuse. l Mix together the egg yolks and caster sugar, then gently pour the milk infusion over this mix and stir well. l Pass through a sieve into the ovenproof dish as far up to the top as it can go. l Bake in the oven for 30 to 45 minutes. You can check if it’s done by giving the dish a little nudge and looking for slight wobble in the middle. l Once cooked, allow to cool. At this stage it can be kept in the fridge for up to two days before serving, but it is at its best a few hours after being cooked. l Sprinkle over a layer of caster sugar and caramelise with a blow torch or under the grill. Serve immediately.
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