Burnt Cream
INGREDIENTS
  • Cooking Time: 60
  • Servings: 4
  • Preparation Time: 10
  • 1/2 Cup Granulated Sugar
  • 4 Egg Yolks
  • 1 Pint Heavy Cream
  • 1 tsp Vanilla Extract
DIRECTIONS
  1. Heat oven to 350 degrees.
  2. Pour heavy cream into a small saucepan. Place over low heat and stir frequently until small bubbles form around edge of pan. Be careful not to burn! You want the cream to be hot but not boiling. Remove from heat.
  3. In a separate bowl, add sugar, 4 egg yolks and the vanilla extract.
  4. Continue this process until all of the cream has been incorporated. Stir another 30 seconds to make certain the sugar is fully dissolved.
  5. Using a ladle, gradually divide mixture into individual ramekin dishes. Fill each about 1/4 inch from the top.
  6. Place ramekin dishes into a deep glass Pyrex dish so that each ramekin is flat on the bottom. Place on oven rack and fill Pyrex dish with cool water until almost to top of ramekins.
  7. Bake until the cream is set, but still trembling in the center, approximately 50 to 60 minutes. Remove from oven and carefully remove the ramekins from the water bath.
  8. Place the ramekins into the refrigerator and chill thoroughly (overnight is best).
  9. Remove ramekins from refrigerator. Sprinkle a thin layer of granulated sugar onto the tops of each dish. Using a kitchen torch, caramelize the sugar on top to form a 'burnt' layer. Optionally, you can place the dishes onto a baking sheet and broil under low heat to caramelize the sugar but you must watch closely to avoid burning! The kitchen torch method is preferred as it adds more control to the caramelizing process.
  10. After all dishes have been completed, place them back into the refrigerator for an additional 2 or more hours. Serve well chilled.
RECIPE BACKSTORY
A rich and creamy custard dessert with a caramelized shell that is sure to please everyone's taste buds! Although relatively easy to prepare, it must be carefully executed so that the custard does not overcook and turn into scrambled eggs! Submitted by: "Alan Harper"