Cambridge Burnt Cream

Put the egg yolks into a medium bowl, then whisk the flour into them, combining them well. Add the cream and cinnamon and whisk until well combined.

Pour the mixture into a heavy-bottomed pot and bring it to a boil over medium-high heat. Stir in 3 tablespoons of the sugar as it boils, then remove the pot from the heat and strain the custard through a sieve into a medium bowl, then carefully ladle it into four to six glass or ceramic ramekins.

Let the custard cool to room temperature, then refrigerate it until it sets.

Sprinkle the remaining sugar over the tops of the custards, adding a bit more if necessary, then caramelize it with a kitchen torch.

Alternatively, in a small pot, melt the remaining sugar with 1 teaspoon water and cook the mixture over low heat until the sugar caramelizes. Pour the caramelized sugar onto a sheet of aluminum foil and allow it to cool and harden, then break into pieces and scatter them over the custards.