SCOTTISH BURNT CREAM
Make and share this Scottish Burnt Cream recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
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.
- World's Best Recipes.
Nutrition Facts : Calories 476.3, Fat 39.4, SaturatedFat 23.8, Cholesterol 261.7, Sodium 49.7, Carbohydrate 29.3, Sugar 26.1, Protein 3.6
SCOTT'S ORIGINAL BURNT CREAM
This is a rich and decadent burnt creme that is served at Scott's, a very popular local restaurant. This is perfect for special occasions when calories don't count or when you need some total comfort food!
Provided by momaphet
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cream:.
- Preheat oven to 350 degrees.
- Heat cream over low heat until bubbles form around the edgo of the pan.
- Beat egg yolks and sugar together until thick, about 3 minutes.
- Gradually beat cream into egg yolks, then stir in vanilla.
- Pour mixture into 6 six-ounce custard cups or creme brulee dishes. Place in baking dish that has about 1/2 cup water in the bottom. Bake until set, about 45 minute. Remove custard cups from the water. Refrigerate until chilled.
- Sugar Topping:.
- Stir together both sugars then sprinkle each custard with about 2 teaspoons of the sugar blend.
- Place on the top rack under the broiler, cooking until the topping is medium brown. Chill before serving.
SCOTTISH CREAM (AS OPPOSED TO IRISH CREAM)
I started making our own supply of Irish Cream a few years ago, but noticed that we never use Irish whiskey, we only have the Scottish stuff in our house, thanks to good friends and Duty Free shopping.
Provided by Mirj2338
Categories Beverages
Time 1m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 7
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.
CREMA CATALANA (CATALAN BURNT CREAM)
I haven't tried this, but it looks like a tasty dessert. From The Essential Mediterranean Cookbook.
Provided by Heydarl
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the milk, scraped vanilla bean, cinnamon stick and lemon and orange zests in a saucepan and bring to the boil. Simmer for 5 minutes, then strain and set aside.
- Whisk the egg yolds with the caster sugar in a bowl for about 5 minutes, until pale and creamy. Add the cornflour and mix well. Slowly add the warm milk mixture to the egg and whisk continuously. Return to the saucepan and cook over low to medium heat, stirring constantly, for 5-10 minutes, or until the mixture is thick and creamy. Do not boil as it will curdle. Pour into six 1 cup ramekins and refrigerate for 6 hours or overnight.
- When ready to serve, sprinkle evenly with brown sugar and grill for 3 minutes or until it caramelises.
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