Scottish Burnt Cream Recipes

SCOTT'S ORIGINAL BURNT CREAM

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 BURNT CREAM

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.
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CREMA CATALANA (CATALAN BURNT CREAM)

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.

SCOTTISH CREAM (AS OPPOSED TO IRISH CREAM)

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.