CLINKERDAGGER RECIPES
CLINKERDAGGER'S BURNT CREME RECIPE - FOOD.COM
Make and share this Clinkerdagger's Burnt Creme recipe from Food.com.
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 6 custards, 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 377.3, FatContent 32.1, SaturatedFatContent 19.2, CholesterolContent 234.6, SodiumContent 35.2, CarbohydrateContent 19.5, FiberContent 0, SugarContent 17.1, ProteinContent 3.2
BROADWAY PEA SALAD (CLINKERDAGGER COPY) RECIPE - FOOD.COM
This is a well loved pea salad served at Clinkerdagger's Restaurant. I got this recipe from our local newspaper.
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Blend together mayonnaise, sour cream, white pepper and salt. Combine snow peas, baby peas, water chestnuts, bacon and red onions with dressing until ingredients are well coated.
- Refrigerate at least 24 hours before serving. Stir twice each day to redistribute dressing.
- Note: Peas must be naturally thawed. Slow thawing under refrigeration is best. Room temperature is acceptable, but do not place in water. Place the thawed peas on paper-towel lined pans and let stand at room temperature for 30 minutes to purge the remaining excess moisture from the peas. If peas are not thoroughly thawed or have been thawed in water and not properly drained, they will dilute the dressing.
- Yield: 8 servings.
- Approximate nutrition per serving: 367 calories, 19.7 grams fat (5.6 grams saturated, 48 percent fat calories), 14 grams protein, 34 grams carbohydrate, 29 milligrams cholesterol, 10 grams dietary fiber, 838 milligrams sodium.
Nutrition Facts : Calories 264.9, FatContent 8.5, SaturatedFatContent 3.4, CholesterolContent 14.7, SodiumContent 404.1, CarbohydrateContent 35.5, FiberContent 11.3, SugarContent 13.6, ProteinContent 13.1
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Feb 06, 2009 · 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 oz.) custard cups.
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Dec 29, 2021 · Clinkerdagger’s Burnt Creme Recipe – Food.com. 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.
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Oct 16, 2012 · Once thawed, place the peas on a paper-towel lined pan and let stand room temperature for 30 minutes. This will purge the remaining moisture from the peas and prevent the excess water from diluting the dgressing. Step 2: In a large bowl blend together the mayonnaise, sour cream, white pepper and salt. Step 3: Add the snow peas, baby peas, water ...
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