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Curated Recipes, Desserts, Favorites  /  April 9, 2019

Burnt Creme

by Carlanne
Jump to Recipe

Horatio's Burnt CremeI am in the midst of cleaning out old files, which includes old recipes.  I came upon one I have to share as it was one of my most favorite desserts in the 1970s.  I used to hang out a lot at a restaurant/bar in Honolulu called Horatio’s.  Needless to say, it had a nautical theme and an absolutely divine version of Pimm’s Cup No.1. It also had “burnt crème”. The first time I tasted this kind of dessert was at Horatio’s (Ward Avenue locale). So in looking through the recipes I am either going to document, or discard, I came upon just that recipe card. It was so popular it was also shown in the recipes section of a Sunday Honolulu Advertiser issue (shown side-by-side, here). So here is the recipe for Horatio’s Burnt Crème:

Horatio's Burnt Creme

By: Carlanne
  • April 9, 2019
  • 6 Servings
  • Print this
Ingredients
  • 1 pint Whipping Cream
  • 4 Egg Yolks
  • 1/2 cup Granulated Sugar
  • 1 T. Vanilla Extract
  • Granulated Sugar for the Topping
Directions
Step 1
Preheat oven to 350 degrees.
Step 2
Heat cream over low heat until bubbles form around the edge of pan.
Step 3
Beat egg yolks and sugar together, until thick, about 3 minutes.
Step 4
Gradually beat cream into egg yolks.
Step 5
Stir in vanilla and pour into 6 X 6 ounce custard cups.
Step 6
Place custard cups in baking pan containing about 1/2 inch water in the bottom.
Step 7
Bake until set, about 45 minutes.
Step 8
Remove custard cups from water and refrigerate until chilled.
Step 9
Sprinkle each custard with about 2 teaspoons granulated sugar.
Step 10
Place on top rack under broiler and cook until topping is medium brown.
Step 11
Chill before serving.
Step 12
Enjoy!

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