Zutaten für Scott's Original Burnt Cream
- Heavy Cream
- 6 large egg yolks
- Granulated Sugar
- 1 teaspoon vanilla extract
- Brown Sugar
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Zubereitung von Scott's Original Burnt Cream
- Preheat oven to 350°F (175°C).
- Gently heat heavy cream in a saucepan over low heat until small bubbles form around the edges. Do not boil.
- In a separate bowl, whisk together egg yolks and granulated sugar until pale and thick (about 3 minutes).
- Gradually whisk the warm cream into the egg yolk mixture, ensuring a smooth consistency. Stir in vanilla extract.
- Strain the custard through a fine-mesh sieve into a bowl or pitcher to remove any lumps. This step is optional but recommended for a smoother texture.
- Divide the custard evenly among 6 (6-ounce) ramekins or crème brûlée dishes.
- Place the ramekins in a larger baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins (bain-marie).
- Bake in the preheated oven for 40-45 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
- Carefully remove the ramekins from the water bath and let them cool slightly on a wire rack.
- Refrigerate the custards for at least 4 hours, or preferably overnight, to allow them to fully chill and set.
- Before serving, prepare the sugar topping: Mix together the granulated and brown sugars.
- Sprinkle about 2 teaspoons of the sugar mixture evenly over the top of each chilled custard.
- Place the ramekins on a baking sheet and broil under the highest rack for 1-2 minutes, or until the sugar is melted and caramelized to a medium brown color. Watch closely to prevent burning!
- Let the custards cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
104g
Fat
96g
Carbs
9g
