Burnt cream
Scotland's burnt cream, a silky vanilla custard with a crackling caramel top.
- Time1 hr plus chilling
- LevelMedium
- Costabout £1.60 a head
- Oven140°C (120°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 140°C (120°C fan). Warm the cream with the vanilla seeds until steaming.
- 2
Whisk the yolks and 60 g sugar until pale, then pour in the cream, whisking.
- 3
Strain into four ramekins in a roasting tin. Pour hot water around the dishes halfway up.
- 4
Bake for 35 minutes until just set with a slight wobble.
35 min - 5
Cool, then chill for at least 4 hours.
240 min - 6
Sprinkle the 4 tbsp sugar on top and caramelise with a blowtorch until dark and crisp.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.