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Friday, September 23, 2011

“Fabulous Bakery Desserts, Pt. XLI: Lilah Paulikovich’s Burnt Cream Recipe—Crème Brule’s Sweeter Cousin”

The Grateful Dead’s twenty-sixth album “Dead Zone—the Grateful Dead CD Collection,” was released in late 1987 and was a great collection of the band’s CD’s. Unfortunately, it's unavailable at this time so we are offering a special item, "The Golden Road (1965-1973)." Anytime the Grateful Dead put out a comprehensive collection, it is important to buy and to cherish it!  We know you will love it and suggest that you take the handy link to Amazon.com, the world’s largest online retailer and buy it now! You won’t be disappointed!  Thank you, the Elemental News of the Day.

Here's the countdown to December 21, 2012: from today, we have 455 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!


                                                   STINKBUG 2011


Chef Lilah Paulikovich

END Commentary 09-24-2011

Copyright © 2011 by MHB Productions

Word Count: 1,281.



Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, September 24, 2011 by Chef Lilah Paulikovich


 Fabulous Bakery Desserts, Pt. XLI: Lilah Paulikovich’s Burnt Cream Recipe—Crème Brule’s Sweeter Cousin

Bakersfield, CA, 09-24-2011 S:  A couple of days ago, I gave you my recipe for Crème Brule, one of the most popular desserts of the past two decades.  It is such a delicious, yet simple dessert and people always seem to get excited when they see one at the next table.  When the dessert cart wheels itself around, that is inevitably the first thing most people choose and you can imagine the number that are prepped each and every day: gallons and gallons. Today, I am going to offer you an alternate recipe, one we call “Burnt Cream,” a tasty concoction of egg yolks and heavy cream that’s topped with a mixture of granulated and brown sugar and then burnt underneath the overhead broiler or salamander oven. As I explained the other day, it can also be done with a small blowtorch, something that is becoming easier to find for the home culinarian.  The trick is holding the flame far enough way so as to NOT blacken the dessert, just caramelize it.  Usually, when we’re teaching new cooks how to do it, they almost always burn up 4-5 before acquiring the skill to do it right. 

One thing that is very important is that you always strain your completed batter to break up the egg proteins that tend to clump together and not only make it somewhat tough but can also disfigure its appearance when it bakes.  This recipe is not quite that bad as we use only egg yolks but whenever you have whole eggs or are using egg whites, be sure to strain them by forcing them through a fine-meshed sieve in order to break up the albumin.  This is the stringy protein that holds things together when baked, like baking bread and custards.  They still hold it together but do it in a more uniform, attractive way whereas if not strained, they simply don’t. Make it a habit and you will end up with much nicer finished products than if you don’t.  Trust me, these are the things you learn over time.  Also, whenever using eggs, straining them removes any chance that the person eating whatever it is will get a piece of egg shell in their mouth.  That, my friends, is tacky!  Let’s do it:


Yield: 1.5 quarts (6-12 servings) / Mis-en-place: 3 hours:

The Batter:
Heavy cream

Whole AAA egg yolks

Fine granulated sugar

Vanilla extract

Vanilla syrup

The Topping:
Fine granulated sugar

Brown sugar


1.      Using an electric mixer equipped with a whip attachment, beat the batter ingredients together at medium-high speed until well-blended; then, strain it through a fine-meshed sieve.  Force the ingredients through it by pressing from above and by scraping from underneath.  Refrigerate.

2.      Run the topping ingredients through a food processor until completely homogenized.  Store in an airtight jar.

3.      To make the burnt creams, you will need baking dishes that are either one-half-cup in size or a cup in size.  Heat a standard oven to 375°F or a convection oven with fan off to 325°F.  Place baking dishes on a sheet pan and fill to the rims with batter. Fill with water 2/3rd’s of the way up the sides of the baking dishes.

4.      Bake for 30 minutes and then rotate the pan in the oven and bake for approximately 20 more minutes, or until the custards have set up and are NO longer liquid.  A paring knife inserted into the middle of each should be withdrawn clean.  Bake to an internal temperature of 165°F.

5.      Remove from oven at that point and transfer baking dishes to your refrigerator and chill to below 45°F.  The custards must be completely cooled before topping.

6.      To burn the creams, top each with 1/16” layer of the sugar mix.  Place underneath your oven’s overhead broiler or underneath a Salamander oven about 6-8” beneath the flame.  Or, if you have access to a blowtorch, utilize it.  Rotate the creams or the torch until sugar is melted and caramel-colored, NOT blackened.  If they’re black, you’re fired! Note: custards must be DRY prior to topping and burning; if they’re not, pat dry with paper towels. 

7.      Hold your burnt creams and serve chilled.  If the sugar crust becomes soft and wet, you can rinse and re-top and burn ONE more time; after that, if they’re messed up, toss them out and start over.

This is the Classic Burnt Cream recipe which is slightly different than Crème Brule.  It is a tasty dish that holds well and can be done prior to serving time if so desired.  Keep this recipe on hand as you will be using it many times to come!

As I informed you yesterday, I have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun!

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

Well, my friends, we have but one day to go! I do hope you’ve enjoyed today’s selection just as I hope you’ve enjoyed all week’s!  Tomorrow, we will do one more dessert recipe and then, I will be on my way to time off.  I don’t know if I like writing one blog every couple of weeks or doing a week’s worth and then being off for 2-3 months.  Well, we’ll find out!  Anyhow, please leave some comments and/or become a follower and why not spend some money and purchase an album by the Grateful Dead and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!    

Thank you!

Lilah Paulikovich

Lilah Paulikovich

Pastry Chef, ACF, CEC, CPC, Les Amis de Escoffier Society


This is me as a young chef in the mid-1960 when I was working at the Maui Prince Hotel. I apprenticed under some of the best European chefs back in the day and met Stinkbug, our mentor, on Maui in 1990.


END Commentary for Saturday, September 24, 2011 by Chef Lilah Paulikovich

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.


This original essay was authored by the one-and-only Chef Lilah Paulikovich

Recipes created by Chef Lilah Paulikovich on October 04, 1994 in Kihei, HI.



“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!


                                                             MARICOPA STINKY

This is #1189, a 40” x 60" original oil painting by Beverly Carrick entitled, “Carpet of Verbenas." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Web Pictures III


Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 09-23-2011, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.



Lilah Paulikovich, Fabulous Bakery Desserts, Desserts, Bakery Classics, Bakery Recipes, Cream Brule’s, Creamy Desserts, the Grateful Dead, Fine-dining, Gourmet Foods, Puddings and Custards,

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