Clinkerdaggers Burnt Cream
A recipe from Clinkerdaggers, a former Northwest restaurant chain. Burnt cream is a classic English concoction of egg yolks and cream with a broiled sugar topping (known also as crème brûlée). The Anchorage, Alaska branch of Clinkerdaggers handed out printed recipe cards for this local favorite; so, the recipe has been preserved despite the restaurants demise. I found this Clinkerdaggers version of crème brûlée in Sarah Eppenbachs Baked Alaska. It appears here in a slightly 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.
Yield: Makes 6 servings.
(If you have a kitchen torch by all means use that. If you do not have one and are curious, click here on torch to see a photo and a recipe which uses it to caramelize the top of crème brûlée.)
This recipe has been kitchen tested in Alaska.
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Copyright © 1999-2003 S.H. Klock/ The Recipe
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