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Friday, August 12, 2011

Burnt Cream

Burnt Cream
(I think this is also called Creme Brulee)

1 pint whipping cream
4 egg yolks
1/2 cup grandulated sugar
1 TB vanilla extract
Granulated and brown sugar for the topping
Preheat oven to 350 degrees.  Heat cream in a saucepan over low heat just until bubbles form around the edge of the pan.  Beat egg yolks and sugar together until thick, about 3 minutes and make sure no whites get into the mixture.  Gradually beat the cream into the yolk/sugar mixture.  Stir in the vanilla and pour into 6 oz custard cups.  Plan cups in a baking pan containing 1/2 inch of water and bake on the middle rack of oven until set, about 45 minutes.
Chill when done.  then sprinkle each cup with about 2 tsp sugar, with a couple of pinches of brown sugar.  Place on top rack of broiler and cook until topping is medium brown.  It doesn't take long.  Place immediately in fridge and cool for at least 1 hour.

Recipe Source: Lillian Ulmer

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