Clinkerdagger’s Burnt Cream

A recipe from Clinkerdagger’s, a former Northwest restaurant chain. Burnt cream isa classic English concoction of egg yolks and cream with a broiled sugar topping (knownalso as crème brûlée). The Anchorage, Alaska branch of Clinkerdagger’s handed outprinted recipe cards for this local favorite; so, the recipe has been preserved despitethe restaurant’s demise.  I found this Clinkerdagger’s version of  crèmebrûlée in Sarah Eppenbach’s Baked Alaska.  It appears here in aslightly revised format.

2 cups heavy cream
4 egg yolks
½ cup sugar
1 tablespoon vanilla extract
Granulated sugar for caramelized topping

Preheat the oven to 325° F.

Put on a kettle of water to boil, to use as water bath forcustard cups.
Heat the cream over moderate heat until nearing the boiling point, and set aside.
In a medium bowl, beat the egg yolks and sugar together until thick and creamy. Slowly addthe cream, whisking constantly, and blend well. Add the vanilla and strain the mixtureinto 6 individual custard cups that can withstand the direct heat of the broiler.
Place the custard cups in a baking pan and fill the pan with boiling water to reachhalfway up the sides of the dishes. Bake until a knife inserted into the custard comes outclean, about 40 minutes. Remove the custards from the water bath, cool to roomtemperature, then chill thoroughly.
For the caramelized topping,
Preheat the broiler.
Spread 1 to 2 teaspoons of granulated sugar over the top of each chilled custard.
Place the custards directly under the broiler for about 3 minutes until the sugar bubblesand turns golden.

Yield: Makes 6 servings.

(If you have a kitchen torch by all means use that.  If you do not haveone and are curious, click here on torchto see a photo and a recipe which uses it to caramelize the top of crèmebrûlée.)

This recipe has been kitchen tested in Alaska.


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