Foods of England - Burnt Cream Sauce

Burnt Cream Sauce

Sauces and Spicery

Cream with caramel (Walsh 1859). Compare with Cambridge Cream

Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Burnt Cream Sauce.
967. Put two ounces of sifted sugar on the fire, in a small saucepan, stir it, and when quite brown pour slowly in a gill of thin cream, stirring it all the time. To be used as a sauce to custard, or batter pudding.

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