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Burnt Cream ( Kincaids) Recipe

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This recipe for Burnt Cream ( Kincaids), by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbie Lewis Champlin
Added: Monday, June 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pint whipping cream
4 egg yolks
1/2 c. sugar
1 T. vanilla extract

Sugar for topping:
4 T. sugar
1 tsp. brown sugar

Directions:
Directions:
Preheat oven to 350. Heat cream over low heat until bubbles form around the edge of pan. Beat egg yolks and sugar together until thick, about 8 minutes. Gradually beat cream into egg yolks. Stir in vanilla and pour into six 6 oz. custard cups. Place custard cups in baking pan that has about 1/2 inch of hot water in the bottom. Bake until set, about 45 mins. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with about 2 tsp. of the sugar blend. Place in the oven on the top rack under broiler and cook until topping is medium brown. Watch so it doesn't burn. Chill before serving.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is a wonderful custard. I order it every time I go there. They also have great coconut shrimp. YUM!!

 

 

 

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