CRÈME EDINBURGH

Bon Appetit / April 1983 – R.S.V.P. section Request for a dessert served at Le Bocage in Watertown, Massachusetts.
CRÈME EDINBURGH
CRÈME EDINBURGH

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup firmly packed dark brown sugar

  • 2 1/2

    tblsp unsalted butter

  • 2 1/2

    cups whipping cream, scalded

  • 10

    egg yolks, room temperature

  • 1/2

    tsp vanilla

  • Pinch of salt

  • Unsweetened whipped cream (garnish)

Directions

Preheat oven to 300. Combine brown sugar and butter in heavy medium saucepan and stir to blend. Place over medium heat until melted. Remove from heat; gradually mix in hot cream. Combine yolks, vanilla and salt in large bowl of electric mixer and beat at high speed until mixture forms slowly dissolving ribbon when beaters are lifted, about 5 minutes. Gradually beat in cream mixture. Strain into eight 4 ounce ramekins. Set in roasting pan. Add enough hot water to pan to come halfway up sides of ramekins. Bake until tops of custards are puffed and light golden, 20-25 minutes. Coo, then chill. Pipe rosette of whipped cream onto each custard before serving.

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