Burnt Sugar Ice Cream Sallye Recipes

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BURNT SUGAR CAKE (BETTY CROCKER: CIRCA 1956)



Burnt Sugar Cake (Betty Crocker: Circa 1956) image

This recipe is in response to a request for the Betty Crocker (1950-1960) version of the cake. I have tried to retain the authenticity of the period, hence the repetition of the ingredient amounts throughout the recipe. I hope you enjoy it. Mom used to make this one sometimes too!

Provided by Cindy Lynn

Categories     Dessert

Time 1h25m

Yield 18 serving(s)

Number Of Ingredients 18

1/2 cup sugar
1/2 cup boiling water
additional water, to make 1 cup liquid (see instructions)
2 1/4 cups Soft Silk flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup soft shortening
2 eggs (1/3-1/2 cup)
1 teaspoon vanilla, if desired
1/2 cup sugar
1/4 cup boiling water
1/2 cup shortening (part butter)
2 1/2 tablespoons Soft Silk flour
1/4 teaspoon salt
3 cups confectioners' sugar, sifted (aka powdered sugar)
3 tablespoons water
1/2 teaspoon vanilla

Steps:

  • Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
  • Remove from heat.
  • Add slowly, stirring constantly, 1/2 cup boiling water.
  • Stir over low heat until lumps are dissolved.
  • Measure and add water to make 1 cup liquid.
  • Cool.
  • Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
  • Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
  • Beat 2 minutes.
  • Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
  • Beat 2 more minutes.
  • Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
  • Makes a small cake.
  • Bake until cake tests done.
  • Cool.
  • Finish with Creamy Burnt Sugar Icing.
  • Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
  • Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
  • Caramelize 1/2 cup sugar.
  • Add 1/4 cup boiling water.
  • DO NOT ADD any more water!
  • Melt in saucepan 1/2 cup shortening (part butter).
  • Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
  • Stir in slowly caramel-water mixture.
  • Bring to boil stirring constantly.
  • Boil 1 minute.
  • If mixture curdles, do not be alarmed.
  • Remove from heat.
  • Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
  • Set saucepan in bowl of cold water.
  • Beat until consistency to spread.
  • Stir in 1/2 teaspoon vanilla.
  • If it becomes too thick to spread, add a little water.

Nutrition Facts : Calories 273.9, Fat 11.9, SaturatedFat 3, Cholesterol 23.5, Sodium 230.3, Carbohydrate 42.4, Sugar 41.9, Protein 0.7

SCOTT'S ORIGINAL BURNT CREAM



Scott's Original Burnt Cream image

This is a rich and decadent burnt creme that is served at Scott's, a very popular local restaurant. This is perfect for special occasions when calories don't count or when you need some total comfort food!

Provided by momaphet

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups heavy cream
4 egg yolks
1/2 cup granulated sugar
1 tablespoon vanilla
4 tablespoons granulated sugar
1 teaspoon brown sugar

Steps:

  • Cream:.
  • Preheat oven to 350 degrees.
  • Heat cream over low heat until bubbles form around the edgo of the pan.
  • Beat egg yolks and sugar together until thick, about 3 minutes.
  • Gradually beat cream into egg yolks, then stir in vanilla.
  • Pour mixture into 6 six-ounce custard cups or creme brulee dishes. Place in baking dish that has about 1/2 cup water in the bottom. Bake until set, about 45 minute. Remove custard cups from the water. Refrigerate until chilled.
  • Sugar Topping:.
  • Stir together both sugars then sprinkle each custard with about 2 teaspoons of the sugar blend.
  • Place on the top rack under the broiler, cooking until the topping is medium brown. Chill before serving.

BURNT SUGAR ICE CREAM (SALLYE)



BURNT SUGAR ICE CREAM (SALLYE) image

This is another oldie, but goodie authentic Southern recipe. Enjoy

Provided by sallye bates @grandedame

Categories     Ice Cream & Ices

Number Of Ingredients 6

3 cup(s) sugar, separated
2 quart(s) heavy cream, separated
6 large eggs, slightly beaten
1 pinch(es) salt
1 teaspoon(s) pure vanilla extract
1 cup(s) toasted sliced almond slivers (optional)

Steps:

  • NOTE: INSTRUCTIONS IN PARANTHESES ARE MY INTERPRETATIONS ADDED FOR CLARIFICATION. THE BULK OF THESE INSTRUCTIONS ARE COPIED EXACTLY FROM MY GRANDMOTHER'S HAND WRITTEN NOTES..
  • (Lightly whisk eggs together until frothy, set aside) (Separate out 1 cup of sugar and set aside) (Beat 1 quart of heavy cream until soft peaks form and set aside)
  • (Over medium high heat), caramelize 2 cups granulated sugar in a thick pan and let boil until a good brown. (Stir often with wooden spoon to avoid burning)
  • In the top of a double boiler combine the beaten eggs, 1 cup sugar, salt and 1 quart of cream. When the custard has thickened, add the caramelized sugar while very hot. Strain and cool. (I'm not sure exactly what she meant by strain, I would just set aside pan covered by plastic wrap or airtight cover until cool. The plastic wrap or cover will prevent it forming a crust.)
  • (When cool) add vanilla to taste, then add the extra quart of cream just half whipped. Freeze in hand freezer - I mean by agitation.
  • Serve with toasted almonds sprinkled over top. (optional)

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