Scotts Original Burnt Cream Recipes

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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CREMA CATALANA (CATALAN BURNT CREAM)

Steps:

• Place the milk, scraped vanilla bean, cinnamon stick and lemon and orange zests in a saucepan and bring to the boil. Simmer for 5 minutes, then strain and set aside.
• Whisk the egg yolds with the caster sugar in a bowl for about 5 minutes, until pale and creamy. Add the cornflour and mix well. Slowly add the warm milk mixture to the egg and whisk continuously. Return to the saucepan and cook over low to medium heat, stirring constantly, for 5-10 minutes, or until the mixture is thick and creamy. Do not boil as it will curdle. Pour into six 1 cup ramekins and refrigerate for 6 hours or overnight.
• When ready to serve, sprinkle evenly with brown sugar and grill for 3 minutes or until it caramelises.

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.