Scott's Original Burnt Cream

Submitted by momaphet

"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!"

 

• Ready In: 55mins
• Ingredients: 6
• Serves: 6

ingredients

• Cream

• 473.18 ml heavy cream
• 4 egg yolks
• 118.29 ml granulated sugar
• 14.79 ml vanilla

• Sugar Topping

• 59.16 ml granulated sugar
• 4.92 ml brown sugar

directions

1. Cream:

2. Preheat oven to 350 degrees.
3. Heat cream over low heat until bubbles form around the edgo of the pan.
4. Beat egg yolks and sugar together until thick, about 3 minutes.
5. Gradually beat cream into egg yolks, then stir in vanilla.
6. 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.

7. Sugar Topping:

8. Stir together both sugars then sprinkle each custard with about 2 teaspoons of the sugar blend.
9. Place on the top rack under the broiler, cooking until the topping is medium brown. Chill before serving.

Reviews

[Newport B.]

My favorite part is caramelizing the sugar on top. Thanks for sharing, will definitely give this recipe a shoutout on my Instagram page. Jane @ Newport Butane NewportButane.com

 

[Tinkerbell]

Excellent flavor! I used Mexican vanilla and only white sugar on top, as we've experimented with brown sugar mixtures in the past and prefer the white only, but the whole family really enjoyed this recipe. Thanks for posting, Momaphet! Made & enjoyed for Photo Forum's National Dessert Month. :)

 

[aloha808]

Definitely the best Créme Brulee! Here in HI, we have a Kinkaids restaurant (same family of restaurants as Scotts Seafood) ... I got this recipe from them on a 3x5 card about 25 years ago and misplaced it -- mahalo for posting!

 

[Boomette]

The taste is wonderful but maybe the cream is too sweet. I think I would try it with less sugar in the cream. At 350 F, after 25 minutes the tops of the cream were already golden. So I had to turn down the heat to 300 F. I didn't want them to burn already. Thanks Momaphet for posting this recipe :) Made for Please Review my REcipe.