Wednesday, April 6, 2011

Burnt Cream

I have collected recipes for over 33 years. This one came from a now defunct restaurant in Fairbanks, AK. We were stationed there in the military over 20 years ago.

This recipe is included in my cookbook, Baking A Memory. I self published it 3 years ago.

Burnt Cream

2 c. whipping cream
1/2 c. sugar
4 egg yolks
2 tsp. vanilla (Mexican, if possible)

Heat cream until bubbles form around edge of pan. Beat egg yolks and sugar together until thick, about 3 minutes. Whisk a small amount of the heated cream into the egg yolks, gradually adding more until all is incorporated. Add vanilla.
Pour about 1/2-2/3 cup. into custard cups. Place in large pan or casserole dish. Add enough water to the pan, bringing water level about 1/2" up the sides of the cups.
Bake in a preheated 350° oven about 45 minutes or until set. Cool to room temp, then cover and refrigerate.
For authentic creme brulee-at serving time, sprinkle extra sugar on top and broil until it melts and is golden brown. As the sugar cools, it will form a sweet crust you must break through to enjoy the creamy custard. I prefer it plain, garnished with mandarin oranges and mint. Yield: Four-1/2 cup servings

Note: I have successfully made this with half and half instead of cream and also fat free half and half with Splenda as the sweetener for those with lower fat/calorie restrictions.

I have also baked this in glass punch cups, making sure to allow the custard to cool for 20 minutes in the water bath, then removing it to cool completely before refrigerating.





No comments:

Post a Comment