Best 5 Burnt Custard Recipes

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Indulge in the delectable delight of burnt custard, a classic dessert with a rich and creamy texture. This timeless treat is characterized by its golden-brown, caramelized top, contrasting perfectly with its smooth and velvety interior.

In this collection of recipes, we present various renditions of burnt custard, each offering unique flavors and variations. From the traditional French crème brûlée, with its crisp caramel crust, to the rich and decadent Spanish crema catalana, infused with citrus zest, these recipes cater to every palate.

Additionally, we explore innovative takes on this classic dessert, such as the Vietnamese crème caramel, which incorporates coconut milk for a tropical twist. For a lighter and refreshing option, the Japanese purin offers a delicate and wobbly texture, perfect for those seeking a less heavy dessert.

Whether you prefer a classic approach or are looking to experiment with new flavors, our collection of burnt custard recipes has something for everyone. With step-by-step instructions and helpful tips, we guide you through the process of creating this timeless dessert in the comfort of your own kitchen.

Let's cook with our recipes!

CREMA CATALANA / SPANISH BURNT CREAM CUSTARD



Crema catalana / Spanish burnt cream custard image

Crema catalana is a Spanish custard dessert very similar to crème brulee. This dessert is made with milk, cream, egg yolks, sugar, vanilla, orange peel, and cinnamon.

Provided by Layla Pujol

Categories     Dessert

Time 30m

Number Of Ingredients 9

2 cups whole milk
1 cup cream
1 vanilla bean
4 strips orange peel (can also use lemon)
1 cinnamon stick - optional
8 egg yolks
½ cup sugar
½ cup turbinado or raw sugar
3 tbs corn starch

Steps:

  • Bring the milk, cream, vanilla, orange rind and cinnamon (if using) to a boil over low heat.
  • Remove from the heat and let it cool down.
  • Strain the milk and cream mixture to remove the vanilla bean, orange peel strips and cinnamon stick.
  • Mix the egg yolks and ½ cup of regular sugar until you obtain a thick creamy mixture.
  • Dissolve the cornstarch in ¼ cup of milk mixture, the stir it back into the remaining milk.
  • Mix the milk in with the eggs and sugar, place it in a double boiler pan (or in a heat resistant glass bowl in a pan of water baño Maria style) over medium low heat, and stirring consistently until the cream thickens, do not let it boil.
  • Cool the cream and pour into the ramekins or cazuelas.
  • Chill for 24 hours or overnight.
  • When ready to serve sprinkle 1 tablespoon of the raw sugar over each ramekin or cazuela, heat the iron and press it against the sugar until it is burnt. You may also use a torch or place it under the broiler in the oven.
  • Serve immediately.

TURKISH BURNED MILK PUDDING (KAZANDIBI)



Turkish Burned Milk Pudding (Kazandibi) image

This delicate Ottoman milk pudding has a burned bottom layer that adds a toasted-marshmallow, caramel-like flavor reminiscent of crème brûlée. The pudding itself is thickened with cornstarch for a soft, delightfully wobbly dessert that's gently perfumed with mastic. You can find mastic, an aromatic tree-sap resin harvested in the Mediterranean, from specialty markets and spice shops. But if you can't get it, feel free to substitute more vanilla extract, using a full teaspoon for the recipe. You need to make this at least 6 hours ahead so it has a chance to firm up. Making it a day or two ahead is even better. You will need a flameproof 9-by-13-inch metal baking pan - as long as it's made entirely of metal without an enamel coating, it should work. Avoid glass, which will shatter.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 6h45m

Yield 12 servings

Number Of Ingredients 6

1 chickpea-size piece of mastic
1 1/2 cups/300 grams plus 1 teaspoon granulated sugar
1/2 cup/60 grams cornstarch
1/2 cup/55 grams all-purpose flour
3 cups/475 milliliters whole milk
1/4 teaspoon vanilla extract

Steps:

  • Using a mortar and pestle, grind mastic with 1 teaspoon sugar.
  • In a medium bowl, dissolve cornstarch and flour in 1 1/2 cups cold water.
  • In a large saucepan over medium heat, heat milk and remaining sugar, stirring occasionally, until sugar dissolves. Whisk in cornstarch and flour mixture. Cook, stirring constantly, until the mixture thickens and comes to a boil, about 15 minutes. Boil for 30 seconds, then remove from heat.
  • Put a 9-by-13-inch flameproof metal baking pan over a medium-high burner and ladle in about 1 cup milk mixture, or enough to just cover bottom of pan. Let the pan heat to thoroughly burn the milk mixture. To get an evenly burned milky bottom, occasionally shift pan back and forth over the burner. (Make sure to wear oven mitts.) The darker the burned milk layer gets, the more flavorful the finished dish will be. Look for a deep chocolate brown color, just shy of black. Set the baking pan aside.
  • Add vanilla and the mastic mixture to milk mixture in saucepan. Bring the mixture back to a boil, then pour it over burned pudding in baking pan. Let cool, then cover and refrigerate for at least 6 hours.
  • Cut into small squares and transfer with a spatula to individual serving bowls, layering several pieces in each bowl, burned bottoms up.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 2 grams, Carbohydrate 59 grams, Fat 4 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 27 milligrams, Sugar 31 grams

BURNT-CARAMEL CUSTARDS



Burnt-Caramel Custards image

Provided by Amanda Hesser

Categories     Milk/Cream     Egg     Dessert     Bake     Vanilla     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 quart heavy cream
1 vanilla bean, split lengthwise
3/4 cup plus 4 tablespoons sugar, divided
6 large egg yolks, room temperature
Pinch of kosher salt
Whipped cream (for serving; optional)
Flaky sea salt (such as Maldon, for serving; optional)

Steps:

  • Preheat oven to 300°F. Place cream in a medium saucepan; scrape in seeds from vanilla bean and add pod. Bring to a boil over medium heat. Remove from heat; set aside.
  • Bring 3/4 cup plus 2 tablespoons sugar and 2 tablespoons water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until mixture turns a deep amber color, about 4 minutes; remove caramel from heat.
  • Remove vanilla pod from cream; discard. Slowly add cream to caramel (mixture will bubble vigorously). Heat over medium heat, stirring occasionally, until smooth, about 2 minutes.
  • Whisk egg yolks, kosher salt, and remaining 2 tablespoons sugar in a large bowl. Slowly stream in caramel cream, whisking constantly. Divide custard among eight 6-ounce ramekins or ovenproof bowls and place in a kitchen towel-lined large baking dish or roasting pan. Fill pan with water to come halfway up sides of ramekins. Bake until custard is just set but still jiggly in the center, 60-70 minutes. Remove ramekins from baking dish; place on a wire rack and let cool. Chill custards, uncovered, at least 3 hours.
  • Top custards with whipped cream and sprinkle with sea salt.
  • DO AHEAD: Custards can be made 2 days ahead; cover and keep chilled.

CLINKERDAGGER'S BURNT CREME



Clinkerdagger's Burnt Creme image

Make and share this Clinkerdagger's Burnt Creme recipe from Food.com.

Provided by CJAY8248

Categories     Dessert

Time 55m

Yield 6 custards, 6 serving(s)

Number Of Ingredients 4

1 pint whipping cream
4 egg yolks
1/2 cup sugar
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350*. Heat cream over low heat til bubbles form around edge of 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 1/2" of water in the bottom. Bake until set- about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard cup with 2 teaspoons sugar. Place on top rack under broiler and cook until topping is medium brown. Chill again before serving.

Nutrition Facts : Calories 377.3, Fat 32.1, SaturatedFat 19.2, Cholesterol 234.6, Sodium 35.2, Carbohydrate 19.5, Sugar 17.1, Protein 3.2

COPYCAT OF PRANTL'S BURNT ALMOND TORTE



Copycat of Prantl's Burnt Almond Torte image

This is a copycat recipe I found in the paper of the famous Burnt Almond Torte from Prantl's bakery in Shadyside, a neighborhood of Pittsburgh. This is the best Burnt Almond Torte you will ever taste! As close to the original as it gets.

Provided by KellyMac6

Categories     Dessert

Time 2h45m

Yield 1 torte, 8 serving(s)

Number Of Ingredients 23

2 1/2 cups cake flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature (1 1/2 sticks)
1 1/4 cups sugar
4 large eggs, at room temperature
1 cup buttermilk, at room temperature
1/2 tablespoon vanilla extract
1/2 cup granulated sugar
3 tablespoons honey
1 1/2 tablespoons water
2 ounces slivered almonds, toasted (about 1/2 cup)
1 tablespoon unsalted butter
1/8 teaspoon baking soda
1 cup milk
3 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1/3 cup heavy whipping cream
1 tablespoon confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • Grease two 8-by-2-inch round cake pans.
  • For the cake:
  • Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.
  • Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.
  • Reduce the speed to medium-low. Add the eggs, one at a time, beating 30 seconds between additions.
  • Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.
  • Divide the batter evenly between the prepared pans.
  • Bake for about 30 minutes, until a cake tester comes out clean.
  • Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.
  • Note: The cake recipe makes two 8-inch round cake layers. Only one is used for this recipe.
  • To make the brittle:
  • Combine the granulated sugar, honey and water in a medium-sized saucepan. Bring to a boil over medium heat, stirring to dissolve sugar.
  • Boil, without stirring, until the mixture turns a deep amber color, about 10 minutes.
  • Remove the pan from the heat and immediately stir in the toasted almonds, butter and baking soda.
  • Mix with a wooden spoon just until the butter melts and the foaming subsides.
  • Pour the mixture into a nonstick or lightly greased baking sheet and set aside to cool.
  • Once the brittle has hardened, break it up and crush to fine crumbs in a food processor.
  • Store in a covered container in the refrigerator until ready to use.
  • To make the custard cream:
  • In a heavy saucepan over medium- low heat, heat milk to barely simmering.
  • Meanwhile, combine egg yolks, sugar and cornstarch in a medium mixing bowl. Whisk to blend smoothly.
  • Stir the heated milk into the egg mixture; return mixture to saucepan.
  • Bring back to a boil, over medium-low heat, whisking constantly; boil 1 minute.
  • Remove pan from heat; add butter and vanilla, stirring to melt the butter.
  • Transfer custard to a bowl; place a piece of waxed paper directly on top to prevent a crust from forming and refrigerate until cold.
  • Whip the cream and confectioners' sugar until stiff peaks form.
  • Fold into the chilled custard and refrigerate until ready to use.
  • To assemble cake:
  • Cut the cake in half horizontally.
  • Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.
  • Cover with the remaining layer of cake.
  • Spread the remaining custard cream over cake, applying a thinner coat to the sides, then the top.
  • Chill for at least 1 hour before garnishing.
  • To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top. Refrigerate until ready to use.
  • Note: To toast nuts, arrange in a single layer on a baking pan. Bake in a 375-degree oven until golden brown, about 7 to 10 minutes. Allow nuts to cool before using.

Nutrition Facts : Calories 736.5, Fat 33.1, SaturatedFat 17.6, Cholesterol 234.6, Sodium 406, Carbohydrate 100.2, Fiber 1.6, Sugar 61.6, Protein 11.6

Tips for Making the Best Burnt Custard:

  • Use fresh, high-quality ingredients. This will ensure that your custard has the best possible flavor.
  • Don't overcook the custard. Overcooked custard will be grainy and curdled.
  • Let the custard cool slowly. This will help prevent it from cracking.
  • Use a kitchen torch to create the burnt sugar topping. This is the traditional method, and it gives the custard a beautiful caramelized flavor.
  • If you don't have a kitchen torch, you can use a broiler. Just be careful not to burn the custard.
  • Serve the custard chilled. This will help to enhance the flavor of the burnt sugar topping.

Conclusion:

Burnt custard is a delicious and classic dessert that is perfect for any occasion. With its rich, creamy custard and caramelized sugar topping, it is sure to please everyone at the table. Follow these tips to make the best burnt custard possible.

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