Burnt Cream

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients Instructions Preheat oven to 350 degrees. Heat cream over low heat until bubbles form around the edges of the pan.  Beat egg yolks and sugar together until thick, about 3 minutes.  Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6 oz) custard cups.  Place custard cups in baking pan that has about a 1/2 inch of water in the bottom.  Bake until set, about 45 minutes. Remove custard cups from water and refrigerate until chilled.  Sprinkle the top of each custard with about 2 teaspoons granulated sugar.  Place on the top rack of the oven under the broiler; leave until sugar is medium brown. Chill before serving.