Raspberry And Vanilla Cambridge Creams

Raspberry And Vanilla Cambridge Creams. Hello friends, so how are you today? Fancy a yummy treat?

Raspberry And Vanilla Cambridge Creams, anyone? A quintessentially British version of the crème brulee and said to have originated from Trinity college, Cambridge.

This delicious dessert is flavoured with a vanilla pod and speckled generously with fresh, jewel-like raspberries.

Raspberry And Vanilla Cambridge Creams

Raspberry And Vanilla Cambridge Creams:

Serves 6

Preparation time: 20 minutes
Standing time: 30 minutes
Cooking time: 25-30 minutes

Chilling time: 4 hours

You Will Need:

  • 1 vanilla pod
  • 600ml/1 pint double cream
  • 6 egg yolks
  • 75g/3oz caster sugar
  • 300g/11oz raspberries

Topping:

  • 6 tablespoons caster sugar

Raspberry And Vanilla Cambridge Creams:

Method:

  1. Slit the vanilla pod along its length, scrape out the black seeds from the inside with a small knife and place in a medium saucepan with the cream and bring just to the boil.
  2. Take off the heat and leave to infuse for 30 minutes.
  3. Beat the egg yolks and sugar together in a bowl until creamy.
  4. Remove the vanilla pod from the cream and discard then bring the cream to the boil once more.
  5. Gradually mix into the egg yolks until smooth.
  6. Divide the raspberries between six x, 250ml/8fl oz, shallow ovenproof dishes with a diameter of 11.5cm/4 ½ inches and a depth of 2.5cm/1inch then stand the dishes in a roasting tin.
  7. Strain the vanilla cream over the top.
  8. Pour warm water into the roasting tin to come halfway up the sides of the dishes then bake the custards, uncovered in a pre-heated oven set to 160°C/325°F/Gas Mark 3 for 25-30 minutes or until just set in the centre with a slight wobble.
  9. Lift dishes out of the roasting tin.
  10. Cool then transfer to the fridge for at least four hours.
  11. Sprinkle the tops with the remaining sugar and caramelize with a cook’s blow torch.
  12. Leave to stand for 30 minutes or until ready to serve.

Tip:

  • If you don’t have a cook’s blow torch, put the dishes in the base of the grill pan, surround the dishes with ice and cook under a preheated grill with the tops of the dishes near the heat until golden.
  • Put back in the fridge until ready to serve.

So what do you think about these Raspberry And Vanilla Cambridge Creams? Do you also fancy making some? Recipe and photo credits: Seasonal Berries.

You Might Also Like:

New Recipes From Seasonal Berries.

  • Firstly, New Recipes From Seasonal Berries. How yummy do all of these recipes look? I just love sharing their recipes here for them. So here are 4 more new recipes. New Recipes From Seasonal Berries.
  • Secondly, Creative Mondays: Blackberries And Clementine Crumble. Welcome back to Creative Mondays Blog Hop Week 4. What have you been creating this week? I’ve made some yummy; Blackberries And Clementine Crumble. I’ve been baking lots this week too!! Blackberries And Clementine Crumble. So good!!
  • Thirdly, Chocolate Roulade With Boozy Blackberries. Wow, friends and family with this impressive looking chocolate dessert – made with sloe gin and blackberries. Chocolate Roulade With Boozy Blackberries.
Raspberry And Vanilla Cambridge Creams

Thank you so much for taking the time to visit here today. As always, we’d love to hear what you have to say. If you liked this post, why not subscribe to make sure you don’t miss any future ones? So, I also hope you found today’s article interesting. You can also share your thoughts in the comments box below if you’d like. I’m hoping you’ll be able to see us again soon.

Raspberry And Vanilla Cambridge Creams
Follow:
Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Find me on: Web | Twitter | Facebook

5 Comments

  1. Judy Haughton-James
    10 May 2012 / 6:25 PM

    This looks so colourful and delicious Clairejustine! I hope your Thursday is going well.

    • 11 May 2012 / 12:54 PM

      Hi Judy thanks for stopping by,lovely thank you 🙂

  2. Camille Griffiths
    10 May 2012 / 11:23 PM

    You're blog is becoming a favorite of mine, you have the best recipes!!

  3. Camille Griffiths
    10 May 2012 / 11:23 PM

    Your*

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.