Recipe - Burnt Creme

1 qt Heavy cream
1 Vanilla bean
4 tablespoon Sugar
8 Egg yolks
Salt
Three fourths (up to)
1 cup Sugar

From: ankkk@acad2.alaska.edu

Date: Mon, 25 Apr 1994 23:10:03 GMT

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 10inch shallow
baking dish or eight (8) 4ounce ramekins. Place dish(es) in a pan of hot
water and bake for 5060 minutes; bake ramekins 3540 minutes. Custard is
done when knife inserted in center comes out clean. Refrigerate until
chilled. Sprinkle sugar over custard making a layer One fourth inch thick. Sugar
should be as smooth as possible. Broil 46 inches from broiler until sugar
has carmelized, turning dish as necessary so it carmelizes evenly. Chill
before serving.

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