To cool down the mouth, what could be better than a caramel cream custard?
Here’s my version.” Burnt Cream Makes 6 to 8 servings 8 egg yolks 1 cup sugar 1 quart heavy cream 1 tablespoon vanilla extract Preheat the oven to 350 degrees [F]. Combine the egg yolks and 1/2 cup sugar in a mixing bowl and beat for three to four minutes or until the mix- ture is thick and pale yellow. Heat the cream in a heavy saucepan until small bubbles begin to form around the edges. Do not boil. Pour the cream in a slow stream into the egg mixture, beating constantly. Add the vanilla. Strain the mixture through a fine sieve into a baking dish. Place the dish in a shallow pan and add boiling water to the second pan so that the water comes halfway up the sides of the custard dish. Bake for 45 minutes or until a knife inserted in the center comes out clean. Remove from the oven and cool completely. Refrigerate for at least four hours before serving. Remove from the refrigerator and let come to room temperature. Set the oven broiler to its highest temperature. Sprinkle the top of the
