Scott's Original Burnt Cream
Elevate your dessert game with Scott's Original Burnt Cream, a timeless classic that pairs silky, vanilla-infused custard with a perfectly crisp caramelized sugar topping. Made with rich heavy cream, aromatic vanilla bean, and just a touch of turbinado sugar, this indulgent treat is an elegant yet approachable dessert perfect for dinner parties or special occasions. The gentle water bath baking method ensures a lusciously creamy texture, while the satisfying crack of the caramelized sugar crust adds a delightful contrast. With just six simple ingredients and an impressive presentation, this burnt cream recipe (a nod to the iconic crème brûlée) is sure to become a household favorite. Serve chilled for a luxurious dessert experience that strikes the perfect balance between creamy and crunchy.
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Ingredients
- 2 cups Heavy cream
- 1 whole Vanilla bean
- 6 tablespoons Granulated sugar
- 4 large Egg yolks
- 1 pinch Salt
- 4 teaspoons Turbinado or granulated sugar (for topping)
Directions
Step 1
Preheat your oven to 325°F (163°C) and prepare a large baking dish by placing 4 ramekins evenly spaced inside it.
Step 2
In a medium saucepan, pour the heavy cream. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream.
Step 3
Place the saucepan over medium heat and bring the cream just to a simmer. Remove it from the heat, cover, and let it steep for 10 minutes to infuse the flavor.
Step 4
In a medium bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
Step 5
Gradually temper the yolk mixture by slowly adding the warm cream, whisking constantly to prevent the eggs from curdling. Remove the vanilla pod and discard.
Step 6
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or curdled bits.
Step 7
Evenly divide the custard among the ramekins. Pour hot water into the baking dish around the ramekins until it reaches halfway up their sides, creating a water bath to ensure even baking.
Step 8
Carefully place the baking dish in the oven and bake for 30-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
Step 9
Remove the ramekins from the water bath and let them cool to room temperature. Cover each with plastic wrap and refrigerate for at least 2 hours or overnight.
Step 10
Just before serving, sprinkle 1 teaspoon of turbinado or granulated sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Alternatively, you can achieve this by placing the ramekins under a preheated broiler for a few minutes, watching carefully to avoid burning.
Step 11
Allow the caramelized sugar to cool for 1-2 minutes before serving to harden. Enjoy the delightful contrast between the creamy custard and the crunchy topping!
Nutrition Facts
| Serving size | (645.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2187.9 |
| Total Fat 178.1g | 0% |
| Saturated Fat 102.4g | 0% |
| Cholesterol 1218mg | 0% |
| Sodium 331.3mg | 0% |
| Total Carbohydrate 94.9g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 92.8g | |
| Protein 10.8g | 0% |
| Vitamin D 73.2IU | 0% |
| Calcium 92.8mg | 0% |
| Iron 1.9mg | 0% |
| Potassium 106.5mg | 0% |
Source of Calories