Clinkerdagger Public House Burnt Creme Recipes

CLINKERDAGGER'S BURNT CREME

Steps:

• Preheat oven to 350*. Heat cream over low heat til bubbles form around 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 (6 oz.) custard cups. Place custard cups in baking pan that has about 1/2" of water in the bottom. Bake until set- about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard cup with 2 teaspoons sugar. Place on top rack under broiler and cook until topping is medium brown. Chill again before serving.

BURNT CREME

Steps:

• Place a 9x13 baking pan in oven; fill with 1/2" water; preheat oven to 350°.
• Heat cream over low heat until bubbles form at edge of pan; beat egg yolks and sugar until thick, about 3 minutes; add cream slowly while beating; add vanilla.
• Place six 6 ounce custard cups in water bath; pour custard into cups; bake until set, about 45 minutes.
• Refrigerate until chilled; sprinkle each cup with 2 tsp sugar; place on top oven rack and broil until medium brown, 1-2 minutes, or use a mini torch to brown sugar; chill and serve.

BURNT CREME (COPYCAT)

Steps:

• Preheat oven to 350 degrees. Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks with the sugar, and stir together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6-ounce) custard cups.
• Place custard cups in baking pan that has 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 2 teaspoons granulated sugar. Place on top rack under broiler and cook until topping is medium brown. Chill before serving.