Kincaid's Original Burnt Cream by
Ingredients
1 pt whipping cream
4 egg yolks
1/2 c granulated sugar
1 t vanilla extract
Topping - blend together:
4 T granulated sugar
1 t brown sugar
Instructions
Preheat oven to 350.
Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks and sugar together until thick, about 3 min. Gradually beat cream into egg mixture. Stir in vanilla.
Pour mixture in 6-6oz cutard cups. Place custard cups in baking pan that has @ 1/2" water in bottom. Bake until well-set, about 45 min. Remove custard cups from water; refrigerate until well-chilled.
Sprinkle each custard with about 2t sugar blend. Place on top rack under broiler; cook until topping is med-brown.
Chill until served.
Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks and sugar together until thick, about 3 min. Gradually beat cream into egg mixture. Stir in vanilla.
Pour mixture in 6-6oz cutard cups. Place custard cups in baking pan that has @ 1/2" water in bottom. Bake until well-set, about 45 min. Remove custard cups from water; refrigerate until well-chilled.
Sprinkle each custard with about 2t sugar blend. Place on top rack under broiler; cook until topping is med-brown.
Chill until served.