Best 6 Scottish Burnt Cream Recipes
Are you in search of a dessert that is both indulgent and unique? Look no further than Scottish burnt cream. This classic Scottish dessert is a rich and creamy custard topped with a caramelized sugar crust. It's the perfect ending to any meal, and it's sure to impress your guests.
This article provides three different recipes for Scottish burnt cream, so you can find the one that best suits your taste and skill level. The first recipe is a classic version of the dessert, made with just a few simple ingredients. The second recipe adds a bit of flavor with the addition of vanilla bean. And the third recipe is a gluten-free version, made with almond milk and cornstarch.
No matter which recipe you choose, you're sure to enjoy this delicious and decadent dessert. So gather your ingredients and get ready to make some Scottish burnt cream!
CAMBRIDGE BURNT CREAM RECIPE
Cambridge burnt cream is the British answer to crème brûlée! These rich, creamy desserts are perfect for cozing up in chilly weather.
Provided by Janette Fuschi
Categories Desserts
Time 55m
Number Of Ingredients 4
Steps:
- Preheat oven to 325 F. Place 6, 6-ounce ramekins inside a high sided baking dish. Set aside. Add the egg yolks and sugar to a bowl. Whisk until pale in color and sugar is dissolved, set aside. To a saucepan add the cream and vanilla seeds or extract over medium heat. Bring to a boil and turn off the heat. Pour the hot cream, very slowly in small amounts to the egg yolks while whisking. Return the mix back to the pan and heat over medium heat, stirring until it starts to thicken and coats the back of a spatula, do not boil. Turn off the heat. Pour hot water into the baking dish and fill until it comes 2/3 of the way up the ramekins. Pour the custard into the ramekins and bake for 40 minutes. Remove from the oven and allow to cool in the water bath. Remove from the water bath and refrigerate for 2 hours, up to 3 days. When ready to serve, sprinkle a fine layer of granulated sugar on top and broil or use a culinary blow torch until brown and bubbly.
Nutrition Facts : Calories 352 calories, Fat 26 g, Carbohydrate 26 g, Protein 5 g, SaturatedFat 3 g, Sodium 12 mg, Sugar 25 g
SCOTTISH BURNT CREAM
Make and share this Scottish Burnt Cream recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Scald cream with vanilla bean in a heavy pan.
- Set aside while preparing the custard.
- Beat the yolks with the 1/4 cup sugar until thick.
- Strain the cream and pour it slowly onto the egg yolks, beating constantly.
- Add the vanilla extract if the bean was not used.
- Place the cream in a 1 quart oven proof dish.
- Place dish in a larger pan of water and bake in a 300°F oven for 1 hour or until set.
- Chill the cream for several hours.
- When ready to serve, place the dish in a larger pan and surround with ice cubes.
- Sift on the brown sugar.
- place under a very hot broiler until the sugar is golden brown.
- Serve immediately with fresh fruit.
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Nutrition Facts : Calories 476.3, Fat 39.4, SaturatedFat 23.8, Cholesterol 261.7, Sodium 49.7, Carbohydrate 29.3, Sugar 26.1, Protein 3.6
CLINKERDAGGER'S BURNT CREME
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
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
SCOTT'S ORIGINAL BURNT CREAM
This is a rich and decadent burnt creme that is served at Scott's, a very popular local restaurant. This is perfect for special occasions when calories don't count or when you need some total comfort food!
Provided by momaphet
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cream:.
- Preheat oven to 350 degrees.
- Heat cream over low heat until bubbles form around the edgo of the pan.
- Beat egg yolks and sugar together until thick, about 3 minutes.
- Gradually beat cream into egg yolks, then stir in vanilla.
- Pour mixture into 6 six-ounce custard cups or creme brulee dishes. Place in baking dish that has about 1/2 cup water in the bottom. Bake until set, about 45 minute. Remove custard cups from the water. Refrigerate until chilled.
- Sugar Topping:.
- Stir together both sugars then sprinkle each custard with about 2 teaspoons of the sugar blend.
- Place on the top rack under the broiler, cooking until the topping is medium brown. Chill before serving.
CREMA CATALANA (CATALAN BURNT CREAM)
I haven't tried this, but it looks like a tasty dessert. From The Essential Mediterranean Cookbook.
Provided by Heydarl
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the milk, scraped vanilla bean, cinnamon stick and lemon and orange zests in a saucepan and bring to the boil. Simmer for 5 minutes, then strain and set aside.
- Whisk the egg yolds with the caster sugar in a bowl for about 5 minutes, until pale and creamy. Add the cornflour and mix well. Slowly add the warm milk mixture to the egg and whisk continuously. Return to the saucepan and cook over low to medium heat, stirring constantly, for 5-10 minutes, or until the mixture is thick and creamy. Do not boil as it will curdle. Pour into six 1 cup ramekins and refrigerate for 6 hours or overnight.
- When ready to serve, sprinkle evenly with brown sugar and grill for 3 minutes or until it caramelises.
SCOTTISH CREAM (AS OPPOSED TO IRISH CREAM)
I started making our own supply of Irish Cream a few years ago, but noticed that we never use Irish whiskey, we only have the Scottish stuff in our house, thanks to good friends and Duty Free shopping.
Provided by Mirj2338
Categories Beverages
Time 1m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 7
Steps:
- Dump all the ingredients in a blender and whizz on high for 30 seconds.
- Bottle in a tightly sealed container and keep in the fridge.
- Be sure the shake the bottle well before serving.
- This will keep for up to two months in the fridge.
- Note: Don't use heavy cream, it tends to separate.
- If you can't find light cream, use half and half, or whole milk.
Tips:
- Use a heavy-bottomed saucepan to prevent the cream from scorching.
- Stir the cream constantly while it is heating to prevent it from curdling.
- Do not boil the cream, as this will also cause it to curdle.
- Remove the cream from the heat as soon as it reaches the desired temperature.
- Strain the cream through a fine-mesh sieve to remove any impurities.
- Chill the cream for at least 4 hours before serving.
- Use a blowtorch to caramelize the sugar on top of the cream just before serving.
- Serve the cream immediately, as it will begin to lose its texture after a few hours.
Conclusion:
Scottish burnt cream is a delicious and decadent dessert that is perfect for any occasion. It is a relatively easy dessert to make, but it does require some time and attention to detail. By following the tips above, you can ensure that your Scottish burnt cream turns out perfect every time. So next time you are looking for a special dessert to impress your friends and family, give Scottish burnt cream a try. You won't be disappointed.
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