Burnt Creme Food

CAMBRIDGE BURNT CREAM RECIPE

Steps:

• Preheat oven to 325 F. Place 6, 6-ounce ramekins inside a high sided baking dish. Set aside. Add the egg yolks and sugar to a bowl. Whisk until pale in color and sugar is dissolved, set aside. To a saucepan add the cream and vanilla seeds or extract over medium heat. Bring to a boil and turn off the heat. Pour the hot cream, very slowly in small amounts to the egg yolks while whisking. Return the mix back to the pan and heat over medium heat, stirring until it starts to thicken and coats the back of a spatula, do not boil. Turn off the heat. Pour hot water into the baking dish and fill until it comes 2/3 of the way up the ramekins. Pour the custard into the ramekins and bake for 40 minutes. Remove from the oven and allow to cool in the water bath. Remove from the water bath and refrigerate for 2 hours, up to 3 days. When ready to serve, sprinkle a fine layer of granulated sugar on top and broil or use a culinary blow torch until brown and bubbly.

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.

CLINKERDAGGER'S BURNT CREME

Steps:

• Preheat oven to 350*. Heat cream over low heat til bubbles form around edge of pan. Beat egg yolks and sugar together until thick (about 3 minutes). Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6 oz.) custard cups. Place custard cups in baking pan that has about 1/2" of water in the bottom. Bake until set- about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard cup with 2 teaspoons sugar. Place on top rack under broiler and cook until topping is medium brown. Chill again before serving.

SCOTT'S ORIGINAL BURNT CREAM

Steps:

• Cream:.
• Preheat oven to 350 degrees.
• Heat cream over low heat until bubbles form around the edgo of the pan.
• Beat egg yolks and sugar together until thick, about 3 minutes.
• Gradually beat cream into egg yolks, then stir in vanilla.
• Pour mixture into 6 six-ounce custard cups or creme brulee dishes. Place in baking dish that has about 1/2 cup water in the bottom. Bake until set, about 45 minute. Remove custard cups from the water. Refrigerate until chilled.
• Sugar Topping:.
• Stir together both sugars then sprinkle each custard with about 2 teaspoons of the sugar blend.
• Place on the top rack under the broiler, cooking until the topping is medium brown. Chill before serving.

BURNT CUSTARD

Steps:

• In a small bowl, whisk egg yolks and 1/2 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla., Transfer to six 6-oz. broiler-safe ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 300° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., Before serving, let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 2-4 minutes or until sugar is caramelized. If desired, garnish with fresh raspberries.,

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.