Scottish Burnt Cream - Scotland, 18th Century
 
2-1/2 cup  (1 pint) double (heavy)
  cream
1/2 tsp  Cinnamon
1 Tbsp  Grated orange peel
8   egg yolks
1/4 cup  (2 oz) sugar
1/4 cup  (1-1/2 oz) (approx) brown
  sugar
 
Heat the cream to boiling point with the cinnamon and orange peel. Beat 
the egg yolks and sugar in a bowl. Pour the hot cream into the egg mixture 
and beat with a whisk to keep it smooth. Put this mixture into the top 
half of a double-boiler over simmering water and cook, stirring, until the 
custard is thick enough to coat a silver spoon. Pour into an 'ashet' or 
enamel dish that can be transferred from the refrigerator to the grill 
without breaking. Chill thoroughly. Sprinkle brown sugar on top, being 
very careful to make an even layer, since any lumps and bumps will burn 
easily. Put under the grill broiler for a minute or two until the sugar 
has melted, watching it like a hawk to prevent the sugar burning. Adapted 
from traditional recipe by Maxime de la Falaise, in Seven Centuries of 
English Cooking Typos by Jeff Pruett. 
 
Servings: 4 
 
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(ID: 80433) Mirror: rec.food.recipes: Mon, Sep 23, 2002


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