I 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
- April 9, 2019
- 6 Servings
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- 1 pint Whipping Cream
- 4 Egg Yolks
- 1/2 cup Granulated Sugar
- 1 T. Vanilla Extract
- Granulated Sugar for the Topping
- 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