Burnt Custard

Name: Burnt Custard
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 4 egg yolks; 476 milliliters heavy whipping cream; 100 grams sugar, divided; 3 teaspoons vanilla extract

Burnt Custard might be a good recipe to expand your dessert repertoire. This recipe serves 6. This recipe covers 5% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 378 calories, 4g of protein, and 32g of fat per serving. A mixture of egg yolks, vanillan extract, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. Burnt Custard, Michael Recchiuti's Burnt Caramel Custard (Pots de Crème), and Burnt Ends are very similar to this recipe.

Instructions

In a small bowl, whisk egg yolks and sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan.

Ingredients you will need

Egg Yolk

Cream

Sugar

Equipment you will use

Sauce Pan

Whisk

Bowl

Frying Pan

Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla.

Ingredients you will need

Egg Yolk

Vanilla

Cream

Equipment you will use

Frying Pan

Transfer to six 6-oz. ramekins or custard cups.

Ingredients you will need

Custard

Equipment you will use

Ramekin

Place cups in a baking pan; add 1 in. of boiling water to pan.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Bake, uncovered, at 350° for 40-45 minutes or until centers are just set (mixture will jiggle).

Equipment you will use

Oven

Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.

Ingredients you will need

Water

Equipment you will use

Ramekin

Before serving, let stand at room temperature for 15 minutes.

Sprinkle with remaining sugar. Broil 8 in. from the heat for 2-4 minutes or until sugar is caramelized.

Ingredients you will need

Sugar

Equipment

Ingredients

Servings:

egg yolks 476milliliters

heavy whipping cream 100grams

sugar, divided 3teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Custard. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "