Burnt Cream
Ingredients
Directions
Prepare
Dissolve the gelatin in 1 quart of water.
Make the burnt sugar
Burn the brown sugar in a pan until it is dark.
Once the sugar is burnt, pour it into the gelatin mixture and keep it hot until the sugar is fully dissolved.
Set and serve
Pour the mixture into dishes and let it set.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Gelatine
- Sets the liquid into a firm, wobbly structure as it cools.
- Brown sugar
- Caramelizes when heated, adding deep colour, sweetness and a toasted flavour.
The step that matters
Burning the brown sugar. Sugar caramelizes as it heats, and taking it to a dark colour gives the cream its characteristic flavour, but pushing it too far turns it bitter. Keeping the mixture hot ensures the sugar dissolves fully into the gelatin so it sets evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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