Burnt Creme
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Burnt Creme
Last updated 6/12/2012 1:11:25 AM. Recipe ID 38897. Report a problem with this recipe.
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      Title: Burnt creme
 Categories: Dessert
      Yield: 8 Servings
      1 qt Heavy cream
      1    Vanilla bean
      4 tb Sugar
      8    Egg yolks
    3/4    -(up to)
      1 c  Sugar
  Heat oven to 350 degrees.  In a large saucepan, scald cream with
  vanilla bean. Add sugar and stir until completely dissolved. In a
  large bowl, beat egg yolks until light lemon color, then stir hot
  cream mixture carefully into egg yolks with a pinch of salt. Strain
  mixture into a 10-inch shallow baking dish or eight (8) 4-ounce
  ramekins. Place dish(es) in a pan of hot water and bake for 50-60
  minutes; bake ramekins 35-40 minutes. Custard is done when knife
  inserted in center comes out clean. Refrigerate until chilled.
  Sprinkle sugar over custard making a layer 1/4 inch thick. Sugar
  should be as smooth as possible. Broil 4-6 inches from broiler until
  sugar has carmelized, turning dish as necessary so it carmelizes
  evenly. Chill before serving.

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Recipe ID 38897 (Apr 03, 2005)

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