French Burnt Cream

Step-by-step instructions

Preheat your oven to 325°F (160°C).
In a saucepan, heat the heavy cream with the split and scraped vanilla bean until it begins to bubble at the edges. Then, remove from heat and let it cool for a few minutes.
In a separate bowl, whisk the egg yolks together with 1/2 cup of sugar until the mixture is light and fluffy.
Slowly add the warm cream mixture to the egg yolks while whisking continuously to prevent scrambling the eggs.
Strain the mixture through a fine-mesh sieve to eliminate any bits of cooked egg or the vanilla pod.
Divide the custard into ramekins and arrange them in a baking dish. Fill the baking dish with hot water until it comes halfway up the sides of the ramekins.
Bake for 30-40 minutes until the custard is just set but slightly wobbling in the center.
Cool the ramekins at room temperature, then refrigerate for at least two hours or until chilled.
Once ready to serve, sprinkle the tops with the remaining sugar and use a kitchen torch to caramelize the sugar until golden and crisp.
Finally, let it cool briefly before enjoying!

Best ways to enjoy it

When it comes to serving French Burnt Cream, presentation is key! Consider garnishing with fresh berries or a sprig of mint for an added pop of color. A light dusting of powdered sugar can also enhance the dish’s elegance. Pair it with a cup of strong coffee or a glass of dessert wine for a perfectly balanced end to your meal. For a delightful twist, serve it alongside shortbread cookies or buttery pastry for a complete experience.

Keeping leftovers fresh

To store your luscious French Burnt Cream, cover the ramekins tightly with plastic wrap after chilling. They can be refrigerated for up to three days. If you’re planning to enjoy your dessert later, wait to caramelize the sugar until just before serving. This ensures that the topping remains crispy.

Helpful cooking tips

Always whisk continuously when combining the warm cream with the egg yolks to avoid creating scrambled eggs.
Let the cream cool down slightly before mixing to protect the integrity of the egg yolks.
A kitchen torch works wonders for caramelizing the sugar, but if you don’t have one, you can use your oven broiler—just keep a close eye as it can quickly go from perfect to burnt.

Creative twists

While the classic recipe is divine on its own, consider embracing creativity! Add a splash of orange blossom water or a hint of espresso to the cream mixture for a flavor twist. Alternatively, top your French Burnt Cream with seasonal fruits like poached pears or candied citrus for a refreshing contrast. You might even consider making a green tea-infused version for an Asian-inspired take—imagine the depth of flavor!

FAQs

What is the prep time for French Burnt Cream?

The prep time for this recipe is about 15-20 minutes, followed by baking and chilling time. Plan for some patience to let it set!

Can I use milk instead of cream?

While you can substitute milk for a lighter version, using heavy cream is recommended for a richer, creamier texture.

How do I know when it’s done baking?

The custard should be set, leaving a slight jiggle in the center when you gently shake the ramekins. Be cautious not to overbake, as it can become rubbery.