Print Recipe

Creme Brulee (Burnt Cream)

RG

In the American Northeast, this dish is called Vermont Baked Custard. It is known as Cambridge Cream at Trinity College in Cambridge, England, where it is a specialty.

Ingredients

  • 1 quart heavy cream
  • 2 cups milk
  • Pinch of salt
  • 1/2 cup granulated sugar
  • 12 egg yolks, beaten
  • 1 tablespoon vanilla extract
  • 3/4 cup brown sugar

Instructions

  1. Heat oven to 350 degrees F.
  2. In the top of a double boiler, combine cream, milk, sugar and salt. Heat over boiling water until sugar is dissolved. Pour cream mixture into beaten egg yolks; mix well, and add vanilla extract.
  3. Pour into a 9 x 12-inch baking dish.
  4. Bake in a large pan containing boiling water to a depth of 1 inch for 45 minutes.
  5. Remove from oven and chill.
  6. Several hours before serving, cover top of custard with brown sugar forced through a sieve, until sugar glaze is about 1/4 inch thick all over. Place under the broiler, watching carefully, until sugar is melted, being sure not to burn.
  7. Chill once more before serving.

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