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Burnt Cream

A classic French dessert combining creamy custard with a caramelized sugar topping, perfect for special occasions or as a delightful treat at home.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Method Notes

Ingredients
  

Custard Base
  • 2 cups heavy cream Ensure to use heavy cream for a rich texture.
  • 1 unit vanilla bean Can substitute with 1 teaspoon of vanilla extract.
  • 5 large egg yolks Use large egg yolks for the best results.
  • 1/2 cup granulated sugar To sweeten the custard base.
Caramelizing
  • 1/4 cup brown sugar Used for caramelizing on top.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a saucepan, heat the heavy cream and vanilla bean over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.
  3. In a bowl, whisk together the egg yolks and granulated sugar until pale and thick.
  4. Gradually add the warm cream mixture to the yolk mixture, whisking constantly to temper the eggs.
  5. Strain the mixture through a fine mesh sieve into ramekins.
Baking
  1. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
  2. Bake for about 30-35 minutes or until set but still slightly jiggly in the center.
  3. Remove the ramekins from the water and let them cool.
  4. Refrigerate for at least 2 hours.
Caramelization
  1. Before serving, sprinkle a thin layer of brown sugar on top of each custard and use a kitchen torch to caramelize the sugar until it's golden and bubbly.

Notes

Best served chilled. For a fun experience, allow guests to caramelize their own sugar at the table. Always strain the mixture for smooth texture and be careful not to burn the sugar while caramelizing.