Burnt Cream (4) Collection
LIMEYNO1
Burnt Cream
Crema Catalana (Catalan "Burnt Cream")
Gooseberry Burnt Creams
Scottish Burnt Cream - Scotland, 18th Century
> From: "Sassy" <kra...@prodigy.net>
> I would like to have a recipe for burnt cream, years ago we went to a
> place called Horaito's in Seattle and their burnt cream was so delicious.
> Thank you
Burnt Cream
300 Milliliters Milk
500 Milliliters Cream small pieces
Cinnamon stick few strips
Lemon peel
4 Large Egg yolks
3/4 Cup Castor sugar
1 Tablespoon Cornflour
extra sugar for sprinkling
Put the milk and cream, cinnamon stick and lemon in a saucepan and set
over a medium heat. Bring just to boiling point, remove from the heat,
cover with a lid and leave to infuse for 20 minutes. Source: Cuisine Jan
'95 (Crema Catalina) Rich and seductive, Crema Catalina, or Burnt Cream,
flavoured with cinnamon and a hint of lemon, is served in practically
every restaurant in the Catalan region. Sets of 6-8 shallow, terra cotta
dishes to make the dessert in, are sold everywhere, along with a branding
iron, which just fits inside the surface of the dish. The iron is heated
over gas until very hot then plunged on to the sugared surface of the
custard it caramelizes the thin layer of sugar instantly. It is difficult
to obtain the same result under a hot grill. The heat is not hot enough to
do the job quickly, and the custard heats up and can separate as a result.
The best result, failing a branding iron, is to use a mini blowtorch,
similar to the type used for paint stripping.
I have added a tablespoon of cornflour to the mixture to help thicken the
custard, and to prevent curdling should the custard boil (without it the
eggs will coagulate at boiling point). If you are a confident custard
maker, you can omit it. Beat the egg yolks, sugar and cornflour with an
electric mixer until pale and well blended, then pour on the strained milk
and cream, stirring. Set the pan on a low to medium heat and stir
continuously until the custard thickens and coats the back of the spoon.
Pour into 8-10 small ramekins, cool, then refrigerate. When set (the
custards can be prepared 12 hours ahead up to this point) sprinkle the
surfaces with a light dusting of castor sugar. Flash quickly under a very
hot grill, as close to the source of heat as you can get, or caramelise
the tops of the puds with a blow torch. Refrigerate several hours before
serving (the caramelised topping should be melting into the custard).
Serves 8-10 From: Sherree Johansson Date: 04-19-95
Servings: 6
Crema Catalana (Catalan "Burnt Cream")
1 Pint Half and half
Peel of 1/2 lemon
1/2 Cinnamon stick
3 Egg yolks
3/4 Cup Sugar
A rich custard, similar to that of the French dessert - creme brulee -
Heat the half and half, lemon peel, and cinnamon stick in a saucepan over
medium heat until just boiling; then remove them from heat immediately,
discard the peel and cinnamon stick, and allow to cool. Beat the egg yolks
with < cup sugar until thick; then strain the cooled half and half into
the eggs, stirring constantly. Reheat the custard mixture in a heavy
bottomed saucepan over low heat, stirring constantly until it thickens
slightly and coats the back of a wooden spoon. Allow to cool slightly.
Pour into four 1-cup ramekins or custard cups. Allow to set, then sprinkle
each with a thin layer of sugar and caramelize until dark amber in color.
To do this, set under broiler until desired color (3 - 5 minute).
Sunday Dinner Recipe Site http://www.geocities.com/sundayliving
From: Duckie <jmstw...@earthlink.net>
Servings: 4
Gooseberry Burnt Creams
1 Pound Tart green gooseberries
4 Ounces Caster sugar (or more)
5 Ounces Granulated sugar
1/2 Pound Fromage blanc or quark OR
Creamy Greek yoghurt
1/2 Pint Double cream
Choose a heavy-based saucepan with a large surface area. Put the topped
and tailed gooseberries into it, still moistened by the water in which
they have been rinsed. Cover and cook over very low heat until the fruit
is perfectly tender. (It does not matter if the berries collapse in
cooking here as they will be crushed to a pulp for serving.) Crush the
cooked fruit with a potato masher and cook for several minutes more,
without the lid but just stirring occasionally, until most of the juices
have evaporated leaving a thick fruit puree. Add caster sugar to taste and
stir until melted. Spoon the puree into 8 individual cocotte dishes and
leave until cold. Beat the fromage blanc, quark or yoghurt into the cream
until smoothly mixed then whisk until fairly stiff. Spoon the creamy
mixture over the cold puree and level the tops. Cover and chill in the
freezer for about 45 minutes until the cream firms up. Dissolve the
granulated sugar in 1 tablespoon warm water in a pan placed over low heat.
Then turn the heat up and cook until the sugar carmelises to a rich shade
of gold. Quickly pour the burnt sugar evenly over the chilled creams and
set aside for 20 minutes or so until the caramel sets in thin brittle
sheets of gold.
Source: Philippa Davenport in "Country Living" (British),Typed for you by
Karen Mintzias From: "Jack Elvis" <jackelvis@moonlink. Servings: 8
Scottish Burnt Cream - Scotland, 18th Century
2-1/2 Cups (1 pint) double (heavy)
Cream
1/2 Teaspoon Cinnamon
1 Tablespoon Grated orange peel
8 Egg yolks
1/4 Cup (2 oz) sugar
1/4 Cup (1-1/2 oz) (approx) brown
Sugar
Heat the cream to boiling point with the cinnamon and orange peel. Beat
the egg yolks and sugar in a bowl. Pour the hot cream into the egg mixture
and beat with a whisk to keep it smooth. Put this mixture into the top
half of a double-boiler over simmering water and cook, stirring, until the
custard is thick enough to coat a silver spoon. Pour into an 'ashet' or
enamel dish that can be transferred from the refrigerator to the grill
without breaking. Chill thoroughly. Sprinkle brown sugar on top, being
very careful to make an even layer, since any lumps and bumps will burn
easily. Put under the grill broiler for a minute or two until the sugar
has melted, watching it like a hawk to prevent the sugar burning. Adapted
from traditional recipe by Maxime de la Falaise, in Seven Centuries of
English Cooking Typos by Jeff Pruett.
Servings: 4
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