Scottish Burnt Cream - cooking recipe

Ingredients

2 1/2 cups whipping cream
1 vanilla beans, split or 1 teaspoon vanilla extract
4 egg yolks
1/4 cup sugar
1/2 cup brown sugar

Preparation

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\u00b0F 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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