Belvedere Creams (Piedmont)

Desserts

Ingredients

Heavy (double) cream- 5 cups

Vanilla pod- see method

granulated sugar

Pour the cream into a heavy pan, add a piece of vanilla pod and slowly bring to a boil. If a vanilla pod is not available, use vanilla powder or extract to taste. Stir in 1 1/8 cups of sugar until dissolved, remove from the het and leave to settle. Pour the cream into individual little souffle dishes.

In a small pan, dissolve 1/4 cup of sugar in 2-3 tbsps of water. Boil rapidly until the sugar has caramelized to a clear, amber color. Pour over the tops of the creams and chill in the refrigerator. Turn out just before serving.

Serves 6 to 8.