Clinkerdagger's Burnt Creme Recipe

Indulge in this decadent Clinkerdagger's Burnt Cream, a rich and creamy dessert with a perfectly caramelized sugar crust. This recipe, originally from e. Shern at Madison Middle School, is a classic for a reason! Easy to make, yet impressive to serve, it's the perfect ending to any meal.

Prep Time 15 mins

Cook Time 55 mins

Calories 377.3 kcal

Protein 6g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Clinkerdagger's Burnt Creme

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How to Make Clinkerdagger's Burnt Creme

Preheat oven to 350°F (175°C).
In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved.
Remove from heat and stir in the vanilla extract.
Divide the cream mixture evenly among six 6-ounce ramekins.
Place the ramekins in a larger baking dish.
Carefully pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
Bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
Remove from oven and let cool completely on a wire rack.
Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight.
Just before serving, sprinkle a generous layer of granulated sugar on top of each custard.
Using a kitchen torch, carefully caramelize the sugar until golden brown. (Alternatively, you can broil in the oven for 1-2 minutes, watching closely to prevent burning.)
Serve immediately and enjoy!