All Easy Recipes. Cook all that you can cook. Caramel Cream Dessert
(Burnt Cream)
 
What You Need:            (To Serve: 6 to 8)
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  • 6 egg yolks
  • 6 tablespoons sugar
  • 3 cups heavy cream
  • 1 tablespoon vanilla extract

  • How To Cook:
    1. Preheat the oven to 350. With a whisk or a rotary or electric beater, beat the egg yolks and 2 tablespoons of the sugar together in a mixing bowl for 3 or 4 minutes, or until the yolks are thick and pale yellow.

    2. Heat the cream in a heavy 1- to 2-quart saucepan until small bubbles begin to form around the edges of the pan. Then, beating constantly, pour the cream in a slow stream into the beaten egg yolks.

    3. Add the vanilla extract and strain the mixture through a fine sieve into a 1-quart souffle dish or other baking dish 6 to 7 inches in diameter and at least 2 inches deep.

    4. Place the dish in a large shallow pan on the middle shelf of the oven and pour enough boiling water into the pan to come halfway up the sides of the dish.

    5. Bake for about 45 minutes, or until a knife inserted in the center comes out clean. Remove the dish from the water and cool to room temperature. Refrigerate for at least 4 hours, or until the cream is thoroughly chilled.

    6. About 2 hours before serving, preheat the broiler to its highest point. Sprinkle the top of the cream with the remaining 4 tablespoons of sugar, coating the surface as evenly as possible.

    7. Slide the dish under the broiler about 3 inches from the heat, and cook for 4 or 5 minutes, or until the sugar forms a crust over the cream. Watch carefully for any signs of burning and regulate the heat accordingly.

    8. Cool the cream to room temperature, and then refrigerate it again until ready to serve.


     
     
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