Burntcreme Recipes

CLINKERDAGGER'S BURNT CREME

Steps:

• Preheat oven to 350*. Heat cream over low heat til bubbles form around edge of pan. Beat egg yolks and sugar together until thick (about 3 minutes). Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6 oz.) custard cups. Place custard cups in baking pan that has about 1/2" of water in the bottom. Bake until set- about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard cup with 2 teaspoons sugar. Place on top rack under broiler and cook until topping is medium brown. Chill again before serving.

SCOTTISH BURNT CREAM

Steps:

• Scald cream with vanilla bean in a heavy pan.
• Set aside while preparing the custard.
• Beat the yolks with the 1/4 cup sugar until thick.
• Strain the cream and pour it slowly onto the egg yolks, beating constantly.
• Add the vanilla extract if the bean was not used.
• Place the cream in a 1 quart oven proof dish.
• Place dish in a larger pan of water and bake in a 300°F oven for 1 hour or until set.
• Chill the cream for several hours.
• When ready to serve, place the dish in a larger pan and surround with ice cubes.
• Sift on the brown sugar.
• place under a very hot broiler until the sugar is golden brown.
• Serve immediately with fresh fruit.
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STRAWBERRY BURNT CREAM

Steps:

• Preheat broiler. Chill mixer beaters and bowl in freezer, allowing 5 to 10 minutes for this before you start. Start whipping cream at medium speed. Meanwhile, hull the strawberries, washing if only sandy. Spread in a flameproof baking dish, halving any that are large. When cream holds stiff peaks, spread over strawberries. With your fingers, crumble brown sugar over cream, spreading as evenly as possible. Broil very close to heat until sugar has melted and cream starts to brown, 3 to 4 minutes. Serve at once.

BURNT CREME

Steps:

• Place a 9x13 baking pan in oven; fill with 1/2" water; preheat oven to 350°.
• Heat cream over low heat until bubbles form at edge of pan; beat egg yolks and sugar until thick, about 3 minutes; add cream slowly while beating; add vanilla.
• Place six 6 ounce custard cups in water bath; pour custard into cups; bake until set, about 45 minutes.
• Refrigerate until chilled; sprinkle each cup with 2 tsp sugar; place on top oven rack and broil until medium brown, 1-2 minutes, or use a mini torch to brown sugar; chill and serve.