Horatio's Burnt Creme
By: Teresa Simanton
Published: Thursday, December 10, 2009 - 4:51pm

Ingredients




1 pint whipping cream
4 egg yolks
1/2 cup granulated sugar
1 tablespoon vanilla extract
sugar for topping

Preparation

1 Preheat oven to 350 degreest. Heat cream over low heat until bubbles form around edge of pan. Beat egg youlds 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. 2 Place custard cups oin baking pan that has about 1/2 inch water in the bottom. Bake until set, about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with about 2 tsps. granulated sugar. Place on top rack under broiler and cook until sugar melts and is medium brown or use kitchen torch to cooking sugar topping individually. Chill before serving

About


to add an orange flavor to the brunt creme (creme brulee), add large pieces of orange rind to the cram while cooking. Remove orange rind before pouring mixture into the custard cups.