1 quart of heavy cream
6 tablespoons sugar
8 egg yolks
1 tablespoon vanilla extract
Directions - Burnt Cream Pudding:
Preheat the oven to 350 degree. Have ready a 6x6x2" baking dish.
In a medium bowl beat the egg yolks and 2 tablespoons of the sugar together - about 3 or 4 minutes - until the yolks are thick and pale yellow. Set aside.
Heat the cream in a heavy 2 quart saucepan until small bubbles begin to form around the edges of liquid's surface. While beating the egg yolks constantly, slowly pour the warmed cream into the egg yolks. Add the vanilla extract, stir pudding and strain through a fine sieve into the prepared baking dish.
Place the dish in a large shallow pan on the middle shelf of the oven and pour enough boiling water into the pan to come halfway up the sides of the dish. Bake for about 45 minutes, or until a knife inserted in the center of the cream comes out clean.
Remove the dish from the water and cool to room temperature, about 30 minutes. Refrigerate for at least 4 hours, or until the cream is thoroughly chilled.
About 2 hours before serving, preheat the broiler to its highest point. Sprinkle the top of the cream with the remaining 4 tablespoons of sugar, coating the surface as evenly as possible. Slide the dish under the broiler about 3 inches from the heat, and cook for 4 or 5 minutes, or until the sugar forms a crust over the cream.
Watch carefully for any signs of excessive burning or darkening, and regulate the heat accordingly. Cool the cream to room temperature, then refrigerate it again until ready to serve.
Recipe yields 6 servings of burnt cream pudding.