Like just about everything in cooking, the success of this Burnt Cream depends on the quality of the ingredients. If you can, buy farm eggs and really good cream.
1 quart of heavy cream
1/2 cup of sugar
6 large egg yolks
1 Tbsp of vanilla extract (you can also used 1 vanilla bean)
1/2 cup of packed brown sugar
- Preheat the oven to 300° F
- Prepare a large tray or roasting pan that can accommodate 6 shallow baking dishes.
- If vanilla bean is used, cut it lengthwise and scrape out the tiny black seeds and combine with the cream in a heavy saucepan.
- Bring to a boil, remove from the heat and set aside to steep for 15 minutes.
- If vanilla extract is used, mix it with the sugar in a medium-size bowl and combine with the egg yolks. Set aside.
- In the meantime scald the milk. Add it slowly to the egg yolk mixture.
- Pour the cream and egg yolk mixture into the shallow baking dishes.
- After putting the tray in the preheated oven, add enough boiling water to the tray to reach halfway up the sides of the baking dish. This is called a bain-marie.
- Bake for ?? hour or until the mixture is set in the center but still trembling.
- Refrigerate for at least 6 hours or overnight.
- Remove from the refrigerator; sieve the brown sugar evenly over the top of the baked cream.
- Glaze under the broiler until the sugar forms a crust. Stay close to be ready to remove it as soon as needed.
- Return the custards to the refrigerator for 15 minutes before serving.