Mrs Raffald’s burn’t cream

(Serves 6)

600 ml double cream
1 vanilla pod
6 egg yolks
50 g caster sugar
100 g Demerara sugar

Bring the cream and vanilla pod to the boil. In a bowl beat the egg yolks and caster sugar and pour the scalded cream on the mixture, beating continuously. Strain the mixture into a double boiler, or a bowl set over hot water.

Scrape the vanilla seeds into the custard, and use the pod, once rinsed and dried, to flavour vanilla sugar. Heat the custard, stirring continuously until it thickens. Remove from the heat and stir until cool. Pour into ramekins and chill until set. Sprinkle on an even layer of Demerara sugar and caramelise it under the grill or with a salamander. Chill again until required.

Cook’s note: This can be served with a dish of prepared fresh fruit on the side such as sliced peaches in sweet wine, grapes in moscato and plums in red wine syrup, but I cannot advise strongly enough against putting fruit in the cream.

It amazes me how many chefs continue to do this, as if they have forgotten the most elementary kitchen science. Fruit contains acid. Acid curdles cream. Therefore a passion fruit crème brûlée, for example, becomes just like the filling for a passion fruit cheesecake and all that silky creaminess is lost.