Burnt Cream (Cambridge, England)

Burned (or burnt) cream - crème brûlée to the French - is said to have been invented in the dining hall kitchen at Trinity College, Cambridge, as long ago as the early 1600s (though Catalan chefs also claim that their version, crema catalana, dates back to medieval times). It is truly a sumptuous dessert that never fails to please.

6 egg yolks
9 Tbsp. sugar
1 tsp. all-purpose flour, unbleached
pinch ground cinnamon
3 cups heavy cream (720 mL)

Put the egg yolks into a heavy-bottomed, nonreactive saucepan, then whisk in 3 Tbsp. of the sugar, the flour, and the cinnamon. Add the cream and whisk until it is well combined. Add the sorrel or peach leaf, if using.

Cook the cream mixture over medium heat, stirring constantly, until the custard is quite thick (don't let it boil, or it will curdle). Strain the custard through a sieve into a nonreactive bowl, cover with plastic wrap, and refrigerate until set.

In a small, heavy-bottomed saucepan, dissolve the remaining 6 Tbsp. of sugar with 3 Tbsp. of water and cook over low heat, swirling the pot over the heat frequently, until the sugar melts and caramelizes. Pour the caramelized sugar onto a cookie sheet and allow it to cool and harden, then break it into pieces and scatter it over the custard.

Makes 4-6 servings.