Best Scottish Burnt Cream Recipes

SCOTTISH BURNT CREAM

Steps:

• Scald cream with vanilla bean in a heavy pan.
• Set aside while preparing the custard.
• Beat the yolks with the 1/4 cup sugar until thick.
• Strain the cream and pour it slowly onto the egg yolks, beating constantly.
• Add the vanilla extract if the bean was not used.
• Place the cream in a 1 quart oven proof dish.
• Place dish in a larger pan of water and bake in a 300°F oven for 1 hour or until set.
• Chill the cream for several hours.
• When ready to serve, place the dish in a larger pan and surround with ice cubes.
• Sift on the brown sugar.
• place under a very hot broiler until the sugar is golden brown.
• Serve immediately with fresh fruit.
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SCOTTISH CREAM (AS OPPOSED TO IRISH CREAM)

Steps:

• Dump all the ingredients in a blender and whizz on high for 30 seconds.
• Bottle in a tightly sealed container and keep in the fridge.
• Be sure the shake the bottle well before serving.
• This will keep for up to two months in the fridge.
• Note: Don't use heavy cream, it tends to separate.
• If you can't find light cream, use half and half, or whole milk.

CLINKERDAGGER'S BURNT CREME

Steps:

• Preheat oven to 350*. Heat cream over low heat til bubbles form around edge of pan. Beat egg yolks 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. Place custard cups in baking pan that has about 1/2" of water in the bottom. Bake until set- about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard cup with 2 teaspoons sugar. Place on top rack under broiler and cook until topping is medium brown. Chill again before serving.

CREME BRULEE

Steps:

• Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.
• Gently heat cream: In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).
• Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.
• Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).
• Bake: Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.
• Chill: Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).
• Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.

BURNT CREME

Steps:

• Place a 9x13 baking pan in oven; fill with 1/2" water; preheat oven to 350°.
• Heat cream over low heat until bubbles form at edge of pan; beat egg yolks and sugar until thick, about 3 minutes; add cream slowly while beating; add vanilla.
• Place six 6 ounce custard cups in water bath; pour custard into cups; bake until set, about 45 minutes.
• Refrigerate until chilled; sprinkle each cup with 2 tsp sugar; place on top oven rack and broil until medium brown, 1-2 minutes, or use a mini torch to brown sugar; chill and serve.