Burnt cream, by any other name . . .

RECIPE FINDER

October 26, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

When a request for burnt cream dessert arrived from Marie Sisson of Longview, Wash., the responses and notes, all singing the praises of this dessert, surely did ring the "have-to-try-it-for-dinner" bell.

Ms. Sisson wrote that she had been to the Skagit Valley Tulip and Daffodil Festival in Mount Vernon, Wash., and "had lunch at the Farmhouse Inn. I ordered burnt cream for dessert and it is absolutely wonderful. I have never tasted anything like it and would love to have the recipe. I asked about it and the lady told me they spent 6 years finding it."

Two similar recipes with variations in preparation were chosen. Mary Lou Schmidt of Baltimore writes that she obtained her recipe from a cookbook she had purchased in Seattle, Wash., titled "Ala Seattle" which contained house specialties of Seattle's top 40 restaurants.

Schmidt's Burnt Cream

1 pint whipping cream

4 egg yolks

1/2 cup granulated sugar

1 tablespoon vanilla

1 tablespoon sugar

1 teaspoon brown sugar

Heat oven to 350 degrees. Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolk mixture. Stir in vanilla. Pour custard into six (6-ounce) custard cups; the cups should be sitting in 1/2 -inch of water in a shallow baking pan.

Bake until set (approximately 25 minutes). Remove cups and refrigerate until chilled. Combine the white and brown sugars and sprinkle 2 teaspoons over each custard. Place on top rack of broiler and broil until topping is medium brown. Chill again before serving.

Per serving: calories, 412; protein, 4 g; fat, 32 g; sodium, 26 mg; carbohydrates, 28 g.

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Barbara Brokop of Vancover, Wash., sent in a recipe and her research into burnt cream.

"I found that burnt dream is actually creme brulee, from the French, or burnt custard pudding. The original recipe came from Kings College, Cambridge, England two hundred years ago.

"It was served in shallow crystal dishes. You should start it a day in advance of serving," she wrote.

Brokop's Creme Brulee

Serves 4 to 6

2 cups thick cream

1/2 -inch vanilla bean

4 egg yolks

1 cup granulated sugar

Put cream in pan with the vanilla bean and slowly bring to a boil. Remove from heat. Remove vanilla bean. Beat the egg yolks in a bowl with 4 tablespoons sugar until creamy and light. Carefully and slowly pour the warm cream over the egg yolks stirring all the while.

Transfer this mixture into a heavy pan and stir it over low heat until it coats the back of a metal spoon. Pour into a shallow, glass, heat-proof serving dish and chill overnight. Next day cover the top completely with granulated sugar so that none of the cream shows through. Place this dish on a bowl of crushed ice and set it under a hot broiler to caramelize the sugar. Then return the custard to the refrigerator for at least 3 minutes before serving.

Per serving: calories, 672; protein, 6 g; fat, 50 g; sodium, 50 mg; carbohydrates, 53 g.

Chef Gilles Syglowski notes that both recipes are predominantly the same but "we call this dessert Creme Anglaise in France."

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Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

Recipe requests

* Marlene H. Shryack of Longmont, Co., wants an "old-fashioned burnt sugar cake recipe. None of my cookbooks have this and there's also a frosting that goes with it," she wrote.

* Winnie Hoagland of Beechmont, N.Y., is looking for a recipe for "spaghetti casserole. It was in the paper five years ago and I loved it. All I can remember is you put it in a 9-by-12-inch pan and it was delicious."

* Julie Ensos of Baltimore wants a recipe for a vegetable salad sandwich similar to that once served at Hochschild Kohn.

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If you are looking for a recipe or can answer a request, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278. If you send in more than one recipe, put each on a separate page with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

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