Burnt Creme Copycat Recipes

CAMBRIDGE BURNT CREAM RECIPE

Steps:

• Preheat oven to 325 F. Place 6, 6-ounce ramekins inside a high sided baking dish. Set aside. Add the egg yolks and sugar to a bowl. Whisk until pale in color and sugar is dissolved, set aside. To a saucepan add the cream and vanilla seeds or extract over medium heat. Bring to a boil and turn off the heat. Pour the hot cream, very slowly in small amounts to the egg yolks while whisking. Return the mix back to the pan and heat over medium heat, stirring until it starts to thicken and coats the back of a spatula, do not boil. Turn off the heat. Pour hot water into the baking dish and fill until it comes 2/3 of the way up the ramekins. Pour the custard into the ramekins and bake for 40 minutes. Remove from the oven and allow to cool in the water bath. Remove from the water bath and refrigerate for 2 hours, up to 3 days. When ready to serve, sprinkle a fine layer of granulated sugar on top and broil or use a culinary blow torch until brown and bubbly.

KANSAS CITY-STYLE BURNT ENDS

Steps:

• Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well. Set aside.
• Trim all the hard fat from the brisket. Trim all the soft fat to 1/4 inch. Prepare a smoker or a grill, following the manufacturer's directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound. For example, a 10-pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature.
• Separate the point of the meat from the flat. At this time you can slice the flat part off the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.

CRèME BRûLéE

Steps:

• Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins.
• Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
• Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
• Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours.
• Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to 8 hours before serving.

BURNT CUSTARD

Steps:

• In a small bowl, whisk egg yolks and 1/2 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla., Transfer to six 6-oz. broiler-safe ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 300° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., Before serving, let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 2-4 minutes or until sugar is caramelized. If desired, garnish with fresh raspberries.,

CLINKERDAGGER PUBLIC HOUSE BURNT CREME

Steps:

• Preheat oven to 350 degrees.
• Heat cream over low heat until bubbles form around edge of pan.
• Beat egg yolks with the sugar, and stir together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6 oz.) 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 water and refrigerate until chilled.
• Sprinkle each custard with 2 teaspoons granulated sugar. Place on top rack under broiler and cook until topping is medium brown. Chill before serving.

SCOTT'S ORIGINAL BURNT CREAM

Steps:

• Cream:.
• Preheat oven to 350 degrees.
• Heat cream over low heat until bubbles form around the edgo of the pan.
• Beat egg yolks and sugar together until thick, about 3 minutes.
• Gradually beat cream into egg yolks, then stir in vanilla.
• Pour mixture into 6 six-ounce custard cups or creme brulee dishes. Place in baking dish that has about 1/2 cup water in the bottom. Bake until set, about 45 minute. Remove custard cups from the water. Refrigerate until chilled.
• Sugar Topping:.
• Stir together both sugars then sprinkle each custard with about 2 teaspoons of the sugar blend.
• Place on the top rack under the broiler, cooking until the topping is medium brown. Chill before serving.

BURNT CREME (COPYCAT)

Steps:

• Preheat oven to 350 degrees. Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks with the sugar, and stir together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (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 water and refrigerate until chilled.
• Sprinkle each custard with 2 teaspoons granulated sugar. Place on top rack under broiler and cook until topping is medium brown. Chill before serving.