Anthony's Home Port Burnt Cream


"Burnt Cream"
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  1. Beat egg yolks with sugar until light.
  2. Add vanilla.
  3. Slowly stir in cream (do not whisk).
  4. Strain mixture and pur into ramekins or custard cups.
  5. Place ramekins in rectangle casserole dish and add
  6. enough hot water to come halfway up the sides of the ramekins.
  7. Bake for 50 minutes at 325 or until set.
  8. Let cool 5 minutes and refrigerate for at least 4 hours.
  9. To finish:
  10. Cover top of each burnt cream evenly with 2 tbsp. of sugar topping (mixed well) and broil until caramel crisp top forms (do not burn).


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