Title: Scottish Burnt Cream - Scotland, 18th Century
Categories: Dessert Scotland Dairy
Yield: 4 Servings

2 1/2	c	(1 pint) double (heavy) cream
1/2	ts	Cinnamon
1	tb	Grated orange peel
8		Egg yolks
1/4	c	(2 oz) sugar
1/4	c	(1-1/2 oz) (approx) brown sugar

: Heat the cream to boiling point with the cinnamon and orange peel. Beat the egg yolks and sugar in a bowl. Pour the hot cream into the egg mixture and beat with a whisk to keep it smooth. Put this mixture into the top half of a double-boiler over simmering water and cook, stirring, until the custard is thick enough to coat a silver spoon. Pour into an 'ashet' or enamel dish that can be transferred from the refrigerator to the grill without breaking. Chill thoroughly.

: Sprinkle brown sugar on top, being very careful to make an even layer, since any lumps and bumps will burn easily. Put under the grill broiler for a minute or two until the sugar has melted, watching it like a hawk to prevent the sugar burning. Adapted from traditional recipe by Maxime de la Falaise, in _Seven Centuries of English Cooking_, 1973. Grove Press. ISBN 0-8021-3296-0. Typos by Jeff Pruett.

From: Jeff Pruett Date: 11-21-97 (17:42) The Once And Future Legend (1) Cooking

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