Clinkerdagger, Bickerstaff, and Pett's Public House and Burnt Creme.
Now known as "Clink's" the restaurants of the Pacific Northwest offered diners an English pub decor, complete with servers in pub costumes. The restaurants were located with views of rivers, lakes, and sounds. The menu included appetizers, salads, soups, and entrees of beef, port, chicken, and seafood.
Many patrons returned not only for the good meals, but for the famous desserts. One favorite was burnt creme. So many people asked for the recipes that Clink's printed up complimentary recipe cards.
Here is a modified version of Clink's delicious burnt creme from The Recipe Reader:
http://therecipereader.com/clink-crme.htm
2 cups heavy cream
4 egg yolks
½ cup
sugar
1 tablespoon vanilla
extract
Granulated sugar for caramelized topping
Begin by preheating the oven temperature to 325 degrees.
Heat a kettle full of water, for boiling water to pour around custard cups.
Pour the cream into a small pan, and put on medium heat.
Turn off the heat and remove the pan when the mixture just begins to boil.
In a bowl, mix 4 egg yokes with sugar until the mixture seems smooth.
Then slowly add in the cream and continue to mix until its blended.
Stir in 1 tablespoon of vanilla.
Place 6 custard cups in a large pan.
Fill each cup half full with creme mixture.
Fill the pan with water, with a level about half of each custard cup.
Bake for about 40 minutes, until a knife comes out clean from the custard.
(This is the hard part)
Chill the custard until it's cold.
Sprinkle a layer of sugar on top of each custard cup.
Set the broiler, place the cups under the broiler, and heat until the sugar turns brown and bubbles.
Even if it's "burnt," this dessert tastes great.
Clinkerdagger, Bickerstaff and Petts's Public House. Image Archives. Tacoma Public Library. Circa 1972.
http://search.tacomapubliclibrary.org/images/dt6n.asp?krequest=subjects+contains+Clinkerdagger,%20Bickerstaff%20Pett's%20Public%20House%20and%20Tacoma%20
