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Creme Brulee No3 Culinary Cooking Academy


8 egg yolks
4 eggs
6 oz brown sugar
1 qt heavy cream
1/2 tsp salt
1 tsp vanilla extract
3 oz brown sugar

Recipe by: Chef Jurgen Weisse at the Culinary Cooking Academy in San
Fr Mix eggs, yolks, and 6 ounces brown sugar. Heat cream to scalding
point and gradually pour into eggs, add salt and vanilla. Strain,
divide into 12 individual 5 oz. dishes. Bake in hot water bath at
350 degress for 30 minutes. Let cool. Dry 3 ounces brown sugar in a
warm oven. Break lumps with a rolling pin, sprinkle on top of custard
and caramelize with a salamandre or under the broiler.


Servings: 1



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