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Creme Brulee (Burnt Cream)

In the American Northeast, this dish is called Vermont Baked Custard. It is known as Cambridge Cream at Trinity College in Cambridge, England, where it is a specialty.


  • 1 quart heavy cream
  • 2 cups milk
  • Pinch of salt
  • 1/2 cup granulated sugar
  • 12 egg yolks, beaten
  • 1 tablespoon vanilla extract
  • 3/4 cup brown sugar


  1. Heat oven to 350 degrees F.
  2. In the top of a double boiler, combine cream, milk, sugar and salt. Heat over boiling water until sugar is dissolved. Pour cream mixture into beaten egg yolks; mix well, and add vanilla extract.
  3. Pour into a 9 x 12-inch baking dish.
  4. Bake in a large pan containing boiling water to a depth of 1 inch for 45 minutes.
  5. Remove from oven and chill.
  6. Several hours before serving, cover top of custard with brown sugar forced through a sieve, until sugar glaze is about 1/4 inch thick all over. Place under the broiler, watching carefully, until sugar is melted, being sure not to burn.
  7. Chill once more before serving.

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