Featured Recipes
Jessica's Slimming Green Juice
Michelle Hickey’s Dublin Bay Fish Pie
Spicy Roasted Chickpeas
Kale Chips
Truffle and Artichoke Salad
Truffle Vinaigrette
Truffle Macaroni and Cheese
Truffle Cheese Pastry Puffs

Search Recipes
Select Category

Clinkerdagger's Burnt Cream
1 pint whipping cream

1/2 cup granulated sugar

4 egg yolks

1 Tbsp. vanilla extract

Sugar for the topping: 4 Tbsp to 1 tsp. brown sugar
Preheat oven to 350 degrees. Heat cream over low heat until bubbles form around the edge of the pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat into cream. Stir in vanilla and pour into six 6-ounce custard cups. Place custard cups in baking pan that has about 1/2 inch water in the bottom. Bake until set, about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with about 2 teaspoons sugar blend. Place on top rack under broiler and cook until topping is medium brown. Chill before serving. makes 6 servings.

Click here for a printable card.