Scottish Burnt Cream

1. 1

   Scald cream with vanilla bean in a heavy pan.

2. 2

   Set aside while preparing the custard.

3. 3

   Beat the yolks with the 1/4 cup sugar until thick.

4. 4

   Strain the cream and pour it slowly onto the egg yolks, beating constantly.

5. 5

   Add the vanilla extract if the bean was not used.

6. 6

   Place the cream in a 1 quart oven proof dish.

7. 7

   Place dish in a larger pan of water and bake in a 300u00b0F oven for 1 hour or until set.

8. 8

   Chill the cream for several hours.

9. 9

   When ready to serve, place the dish in a larger pan and surround with ice cubes.

10. 10

    Sift on the brown sugar.

11. 11

    place under a very hot broiler until the sugar is golden brown.

12. 12

    Serve immediately with fresh fruit.

13. 13

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