Catherine Brown

Burnt Cream

Preparation info
  • Yield:

    4 x 150 ml

    bowls or pots
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

A rich custard topped with sugar, which is burnt to a crunchy layer of burnished caramel.

Ingredients

  • 75 ml (3 fl oz) milk
  • 50 g (2 oz

Method

Making Mixture

Put the milk, sugar and egg yolks into a bowl and beat well with a whisk. Put the cream into a pan. Split the vanilla pod in half and scrape the seeds into the cream in the pan. Add the pod and bring the cream gently to simmering point so the full flavour of the vanilla is infused into the cream. Remove from the heat and leave to infuse for another 10 minutes. Remove th