Cooking, Burnt Cream
Pint whipping cream
4 egg yolks
1/2 cup granulated sugar
1 tbs. vanilla extract
additional granulated sugar (for topping)
to 350 degrees F.
Heat cream over low heat until bubbles form around the edges of
the pan. Beat egg yolks and sugar together until thick. (about
three minutes) Gradually beat the cream into the egg yolk/sugar
mixture. Stir in vanilla and pour mixture into six ounce, oven
proof custard cups.
Place custard cups in a baking pan which has about one half inch
water in the bottom. Bake for 45 minutes, or until set. Remove
custard cups from water and refrigerate until chilled. Sprinkle
each custard evenly, with about 2 tsp. of granulated sugar. Place
on top rack of oven, under broiler and cook until topping is medium
brown. Chill before serving.