Burnt Cream Recipe

Instructions

1. 1

   Prepare the Cream Mixture

   In a saucepan, combine the heavy cream, granulated sugar, and vanilla extract. Heat over medium heat until the sugar dissolves and the mixture is hot, but not boiling.

2. 2

   Whisk the Egg Yolks

   In a mixing bowl, whisk together the egg yolks until they are smooth.

3. 3

   Combine the Mixtures

   Slowly pour the hot cream mixture into the egg yolks while whisking continuously to temper the eggs. This will prevent the yolks from curdling.

4. 4

   Bake the Custard

   Pour the custard mixture into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) for about 30-35 minutes or until set.

5. 5

   Cool and Refrigerate

   Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or until chilled.

6. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy top. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes.

7. 7

   Serve with Berries

   Garnish the burnt cream with fresh mixed berries and serve immediately.