CAMBRIDGE BURNT CREAM
Provided by Christina Mackenzie
Categories Desserts Jamie Magazine Eggs Dinner Party Easter treats St. George's Day British
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 150ºC/gas 2.
- Place the cream and milk in a small pan. Split the vanilla pod, scrape out the seeds and add to the pan with the pod. Bring to a gentle simmer over a low heat.
- Beat together the egg yolks and sugar.
- Discard the vanilla pod from the cream mixture, then slowly pour it into the yolk mixture, stirring well to combine.
- Pour the custard into 6 x 100ml ovenproof dishes, ramekins or teacups.
- Place in a deep roasting tray and fill the tray with warm water to reach halfway up the sides of the dishes. Bake for 35 to 45 minutes, or until the custards have set. Remove from the oven, leave to cool, then chill until needed.
- When ready to serve, sprinkle each dish with a little extra sugar and use a blowtorch to caramelise it. Alternatively, place the custards under a hot grill, keeping an eye on them to ensure the sugar doesn't burn - the crusts should be a lovely golden colour.
- Once coloured evenly, allow the sugar to cool until hard, then serve.
Nutrition Facts : Calories 189 calories, Fat 15.3 g fat, SaturatedFat 8.8 g saturated fat, Protein 3.5 g protein, Carbohydrate 9.3 g carbohydrate, Sugar 9 g sugar, Sodium 0 g salt, Fiber 0 g fibre
CAMBRIDGE BURNT CREAM RECIPE
Cambridge burnt cream is the British answer to crème brûlée! These rich, creamy desserts are perfect for cozing up in chilly weather.
Provided by Janette Fuschi
Categories Desserts
Time 55m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 352 calories, Fat 26 g, Carbohydrate 26 g, Protein 5 g, SaturatedFat 3 g, Sodium 12 mg, Sugar 25 g
CRèME BRûLéE
Julia Child believed that every woman should own a blowtorch. If you've lucky enough to have one, it will come in handy for this easy crème brulee recipe. And, if not, the broiler is a great stand-in for a handy-dandy blowtorch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 540, Carbohydrate 30 g, Cholesterol 440 mg, Fat 7, Fiber 0 g, Protein 7 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 29 g, TransFat 1 g
BURNT BUTTER FROSTING
This unusual frosting recipe is made with burnt butter! It is excellent on yellow cakes, and I always get rave reviews. Do not substitute margarine for butter in this recipe!
Provided by Cheryl
Categories Desserts Frostings and Icings Buttercream
Time 11m
Yield 12
Number Of Ingredients 4
Steps:
- Place the butter in a saucepan over medium-high heat. Cook, stirring constantly, until the butter is a nice tan color. If it gets dark brown or black you have allowed it to burn too long. When butter has been "burned" remove the saucepan from the heat.
- Slowly mix in confectioners' sugar and vanilla. Beat on high speed of an electric mixer until light and fluffy. Beat in the milk a tablespoon at a time until desired spreading consistency is achieved. Use frosting immediately, as this frosting will set up quickly.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 39.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 54.9 mg, Sugar 39.2 g
CREME BRULEE
One of Martha Stewart's favorites, creme brulee's seductive secret lies in the contrast between the brittle caramelized topping and the smooth, creamy custard beneath. French for "burnt cream," creme brulee is best served immediately after caramelizing its sweet, sugary surface.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.
- Gently heat cream: In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).
- Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.
- Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).
- Bake: Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.
- Chill: Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).
- Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.
BURNT CUSTARD
The recipe for this smooth-as-silk custard came from a local restaurant years ago. With its broiled topping it looks pretty in individual cups. -Heidi Main, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 5
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.,
Nutrition Facts : Calories 399 calories, Fat 33g fat (19g saturated fat), Cholesterol 250mg cholesterol, Sodium 35mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
CLINKERDAGGER'S BURNT CREME
Make and share this Clinkerdagger's Burnt Creme recipe from Food.com.
Provided by CJAY8248
Categories Dessert
Time 55m
Yield 6 custards, 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350*. Heat cream over low heat til bubbles form around edge of pan. Beat egg yolks and sugar 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" of water in the bottom. Bake until set- about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard cup with 2 teaspoons sugar. Place on top rack under broiler and cook until topping is medium brown. Chill again before serving.
Nutrition Facts : Calories 377.3, Fat 32.1, SaturatedFat 19.2, Cholesterol 234.6, Sodium 35.2, Carbohydrate 19.5, Sugar 17.1, Protein 3.2
SCOTT'S ORIGINAL BURNT CREAM
This is a rich and decadent burnt creme that is served at Scott's, a very popular local restaurant. This is perfect for special occasions when calories don't count or when you need some total comfort food!
Provided by momaphet
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
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.
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