Best Clinkerdaggers Burnt Creme Recipes

SCOTT'S ORIGINAL BURNT CREAM

Steps:

• Cream:.
• Preheat oven to 350 degrees.
• Heat cream over low heat until bubbles form around the edgo of the pan.
• Beat egg yolks and sugar together until thick, about 3 minutes.
• Gradually beat cream into egg yolks, then stir in vanilla.
• Pour mixture into 6 six-ounce custard cups or creme brulee dishes. Place in baking dish that has about 1/2 cup water in the bottom. Bake until set, about 45 minute. Remove custard cups from the water. Refrigerate until chilled.
• Sugar Topping:.
• Stir together both sugars then sprinkle each custard with about 2 teaspoons of the sugar blend.
• Place on the top rack under the broiler, cooking until the topping is medium brown. Chill 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.

CLINKERDAGGER SALAD

Steps:

• Wash spinach thoroughly.
• Spin or blot dry and tear into bite-sized pieces.
• Chop egg whites.
• In separate dish mash egg yoks, vinegar, sugar and mustard together.
• Put all salad ingredients in a bowl.
• Pour dressing on top.
• Toss.