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Joen's Recipes Burnt Cream Ingredients 1 pint whipping cream (heavy cream) 4 egg yolks one-half cup granulated sugar 1 teaspoon vanilla granulated sugar, sprinkling Directions With a food processer or mixer, beat the egg yolks until they are thick and yellow. Then very slowly add sugar, continuing to beat the mixture until the sugar is well blended with the yolks. This process should take about 3 or 4 minutes. With a moderate temperature, heat the whipping cream in a sauce pan until small bubbles begin to form along the pan's edge. Then pour the heated whipping cream very slowly into the yolk mixture in a steady stream while continuing to beat the egg-yolk mixture. Add the vanilla. Lightly grease the baking dish, custard cups, or ramekins to be used for baking the burnt cream. Pour the custard mixture into the cups. Meanwhile boil water in a kettle. Place the cups in a high-sided baking pan. Very carefully pour the boiling water into the pan, so that the burnt-cream filled containers are surrounded by one-half to one-inch of boiling water. Bake for approximately 45 minutes at 350 degrees. Take dishes out of the pan of water. Refrigerate the burnt cream until it's chilled (at least 2 hours). Liberally sprinkle sugar on top of the burnt cream. Place the burnt cream under a broiler until the sugar has melted and turns slightly brown. Refrigerate until serving time. Notes This is an extremely rich dessert. Small individual servings are all that is needed. Although you can place the entire mixture in one serving dish to bake, I like to bake this mixture in individual serving dishes, such as custard cups or ramekins. Measuring note: 1 pint = 2 cups or 16 ounces Go back to recipes