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Receta Scottish Burnt Cream Scotland, 18th Century
by Global Cookbook

Scottish Burnt Cream Scotland, 18th Century
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  Raciónes: 4

Ingredientes

  • 2 1/2 c. (1 pint) double (heavy)
  •     Cream
  • 1/2 tsp Cinnamon
  • 1 Tbsp. Grated orange peel
  • 8 x Egg yolks
  • 1/4 c. (2 ounce) sugar
  • 1/4 c. (1-1/2 ounce) (approx) brown
  •     Sugar

Direcciones

  1. Heat the cream to boiling point with the cinnamon and orange peel. Beat the egg yolks and sugar in a bowl. Pour the warm cream into the egg mix and beat with a whisk to keep it smooth. Put this mix into the top half of a double-boiler over simmering water and cook, stirring, till the custard is thick sufficient to coat a silver spoon. Pour into an 'ashet' or possibly enamel dish which can be transferred from the refrigerator to the grill without breaking. Refrigeratethoroughly. 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 possibly two till 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
  2. Servings: 4