Burnt Cream
Indulge in silky custard with a caramelized, sweet‑sour glaze—perfect for dessert lovers craving a creamy, slightly burnt finish that pairs well with coffee or tea.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Heat 1 pint whipping cream over low heat until bubbles form around the edge of the pan.
- Beat 4 egg yolks and 1/2 cup sugar together until thick, about 3 minutes.
- Gradually beat the hot cream into the yolk mixture, stirring constantly.
- Stir in 1 tablespoon vanilla extract and pour the custard into six 6-ounce custard cups.
- Place the cups in a baking pan and add about 1/2 inch of water to the pan.
- Bake until set, about 45 minutes.
- Sprinkle the tops with sugar.
- Place the pan under the broiler and cook until the topping turns medium brown.
- Remove from oven, let cool, then chill before serving.
Tips & Substitutions
To ensure a smooth custard, temper the egg yolks by gradually adding the hot cream while stirring constantly. If you prefer a less sweet version, reduce the sugar to 1/3 cup. For a twist, consider adding a hint of citrus zest or a splash of liqueur, like Grand Marnier. This recipe is a great way to use up leftover egg yolks from other dishes.
Serving Suggestions
Serve the Burnt Cream chilled, garnished with fresh berries or a drizzle of caramel sauce for added flavor. It pairs beautifully with Peanut Butter Bonbon Balls or a light fruit salad for a balanced dessert. For an elegant presentation, consider serving in individual ramekins topped with a sprig of mint.
Storage & Reheating
Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container. They will keep well for up to 3 days. To serve, let them come to room temperature or gently reheat in the oven at a low temperature until warmed through, being careful not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Burnt Cream contains roughly 634 calories, with 28g protein, 9g carbohydrates, and 54g fat. It is an excellent source of protein (56% of the Daily Value), vitamin A (51% of the Daily Value), and iron (43% of the Daily Value), and a good source of calcium and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use half-and-half instead of whipping cream?
Yes, you can use half-and-half for a lighter version, but the texture may be slightly less rich and creamy. If you choose this substitution, monitor the baking time closely as it may set differently.
What can I do if my custard doesn't set?
If your custard doesn’t set, it may need more time in the oven. Check for doneness by gently shaking the cups; the custard should be slightly firm but still jiggle in the center. If it’s still too runny, return it to the oven for a few more minutes.
Can I make this recipe ahead of time?
Absolutely! Burnt Cream can be made a day in advance. Just prepare the custard, chill it, and then broil the sugar topping right before serving for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).