Kincaid's Burnt Cream recipe

Posted by LladyRusty at recipegoldmine.com 2/22/2002 7:54 pm

Source: Minneapolis St. Paul magazine - from: Kincaid's

Note: This takes a reliable broiler and a watchful eye (and a chef who's willing to eat a mistake and start over, when necessary).

Cream:
1 pint whipping cream
4 egg yolks
1/2 cup granulated sugar
1 tablespoon vanilla extract

Sugar Topping:
4 tablespoons granulated sugar
1 teaspoon brown sugar

Heat the oven to 350 degrees F.

Heat the cream over low heat until bubbles form around the edge of the pan. Beat egg yolks and sugar together until thick, about three minutes. Gradually beat cream into egg yolks. Stir in vanilla.

Pour mixture into six (6-ounce) custard cups. Place custard cups in baking pan that has about 1/2 inch water in the bottom.

Bake until set, about 45 minutes. Remove custard cups from the water; Refrigerate until chilled. Sprinkle each custard with about 2 teaspoons of the sugar blend. Place on top rack under broiler. Cook until topping is medium brown. Chill before serving.

Servings: 6