I am in the midst of cleaning out old files, which includes old recipes. I came upon one I have to share as it was one of my most favorite desserts in the 1970s. I used to hang out a lot at a restaurant/bar in Honolulu called Horatio’s. Needless to say, it had a nautical theme and an absolutely divine version of Pimm’s Cup No.1. It also had “burnt crème”. The first time I tasted this kind of dessert was at Horatio’s (Ward Avenue locale). So in looking through the recipes I am either going to document, or discard, I came upon just that recipe card. It was so popular it was also shown in the recipes section of a Sunday Honolulu Advertiser issue (shown side-by-side, here). So here is the recipe for Horatio’s Burnt Crème:
Horatio’s Burnt Creme
Servings=6
Ingredients:
1 pint Whipping Cream;
4 Egg Yolks;
1/2 cup Granulated Sugar;
1 T. Vanilla Extract;
Granulated Sugar for the Topping
Directions:
Preheat oven to 350 degrees;
Heat cream over low heat until bubbles form around the edge of pan;
Beat egg yolks and sugar together, until thick, about 3 minutes;
Gradually beat cream into egg yolks;
Stir in vanilla and pour into 6 X 6 ounce custard cups;
Place custard cups in baking pan containing about 1/2 inch water in the bottom;
Bake until set, about 45 minutes;
Remove custard cups from water and refrigerate until chilled;
Sprinkle each custard with about 2 teaspoons granulated sugar;
Place on top rack under broiler and cook until topping is medium brown;
Chill before serving;
Enjoy!