A fruity variation of burnt cream from Sybil Kapoor’s ” Simply British”. In this version the top is not caramalized but if you like you can sprinkle with demerara sugar and set under a very hot grill .
Ingredients
- 3 unwaxed lemons finely pared
- 1 pint double cream
- 4 large egg yolks
- 6 tbsps caster sugar
- 8 oz plump, sweet blackberries
Servings:
Instructions
- Place the finely pared lemon peel in the cream and gently heat till scalding point. Cover and leave to infuse for 20 minutes.
- Whisk the egg yolks with the sugar in a large bowl until pale and creamy. Slowly add the cream, beating all the time. Return the mixture to a clean saucepan and place over a low heat, stirring continuously, until the custard begins to thicken- it will take about 20 minutes to reach the right consistency. If you think its getting too hot just lift the pan off the heat and continue to stir.
- Once it begins to become thick and velvety remove from the heat and continue to stir until it cools a little. Place over a bowl of iced water if wished.
- Divide the blackberries between 4 small ramekins, tossing in some extra sugar if they are sharp. Strain the lemon cream through a fine sieve and pour over the blackberries. Cover and chill for 2 hours or until the cream is completely cold and set.
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