Scottish Burnt Cream Recipes

SCOTTISH BUTTER TABLET

Steps:

• Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside.
• Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
• Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy. Mix in vanilla extract.
• Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.

FOOLPROOF SLOW COOKER CRèME BRûLéE (VANILLA CUSTARD)

Steps:

• Decide how many 4-ounce ramekins will fit in your slow cooker (in my 6 quart model, I could fit four). Line the slow cooker with a kitchen towel, thick potholders, or create individual foil rings for each ramekin you'll be using. The idea is to keep the ramekins from directly touching the bottom of the crockpot.
• Place the empty ramekins in the crockpot and measure enough water for it to be halfway up the sides of the ramekins. In a 6-qt slow cooker, I used about 1 quart of water for the water bath. Remove the ramekins and set aside.
• Combine the cream and milk in a medium mixing bowl, preferably one with a spout. Add the vanilla bean seeds and whisk well. Add the egg yolks and sugar, whisking well.
• Pour the custard base into the ramekins about ¾ full. Carefully transfer the filled ramekins to the slow cooker. Drape two paper towels on the rim of the slow cooker to keep condensation from building.
• Cook the custards on LOW for 2 to 2½ hours, or until the centers are just set with a slight jiggle in the middle.
• Remove from the slow cooker and allow to cool to room temperature, then chill for at least 3 hours. If holding longer, cover them with plastic wrap to avoid condensation on the custard's surface.
• When ready to serve, sprinkle about one teaspoon of sugar on the custard's surface and gently spread to cover. Using a chef's torch, toast the sugar until it's brown and bubbling (it will harden as it cools. Serve and enjoy!
• Crème Brûlée can be baked and chilled up to 2 days ahead. Try to make the burnt sugar topping just before serving, if possible.

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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