Burnt Creme

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:

[lt_recipe name=”Horatio’s Burnt Creme” servings=”6″ print=”yes” ingredients=”1 pint Whipping Cream;4 Egg Yolks;1/2 cup Granulated Sugar;1 T. Vanilla Extract;Granulated Sugar for the Topping” ]Preheat oven to 350 degrees.;Heat cream over low heat until bubbles form around the edge of pan.;Beat egg yolks and sugar together, until thick, about 3 minutes.;Gradually beat cream into egg yolks.;Stir in vanilla and pour into 6 X 6 ounce custard cups.;Place custard cups in baking pan containing about 1/2 inch water in the bottom.;Bake until set, about 45 minutes.;Remove custard cups from water and refrigerate until chilled.;Sprinkle each custard with about 2 teaspoons granulated sugar.;Place on top rack under broiler and cook until topping is medium brown.;Chill before serving.;Enjoy![/lt_recipe]

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