Burnt Creme

Horatio's Burnt CremeI 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



1 pint Whipping Cream;

4 Egg Yolks;

1/2 cup Granulated Sugar;

1 T. Vanilla Extract;

Granulated Sugar for the Topping



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;