Burnt Creme

Burnt Creme


  • 1 quart heavy cream
  • 1 vanilla bean
  • 4 tablespoons sugar
  • 8 egg yolks
  • salt
  • 3/4 to 1 cup sugar


Heat oven to 350 degrees. In a large saucepan, scald cream with vanilla bean. Add sugar and stir until completely dissolved. In a large bowl, beat egg yolks until light lemon color, then stir hot cream mixture carefully into egg yolks with a pinch of salt. Strain mixture into a 10-inch shallow baking dish or eight (8) 4-ounce ramekins. Place dish(es) in a pan of hot water and bake for 50-60 minutes; bake ramekins 35-40 minutes. Custard is done when knife inserted in center comes out clean. Refrigerate until chilled. Sprinkle sugar over custard making a layer 1/4 inch thick. Sugar should be as smooth as possible. Broil 4-6 inches from broiler until sugar has carmelized, turning dish as necessary so it carmelizes evenly. Chill before serving.

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