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Creme Brulee" Recipe

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This recipe for Creme Brulee", by , is from The Jeude Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Monica Gray Howard

Category:
Category:

Ingredients:  
Ingredients:  
7 ounces fresh egg yolks
5 ounces granulated sugar
32 ounces heavy cream
Flavoring (your choice - see below examples)

Variations:

Vanilla: Add scraped vanilla bean seeds and pod to cream and sugar during step 1 in Hot Method. Remove bean pod and whisking in yolks.

Chocolate: Add 4 ounces dark chocolate after adding yolks in Hot Method. Whisk until melted and incorporated.

Directions:
Directions:
HOT Method: Heath cream and sugar in a pot with infusion for flavor. Taste. Whisk in yolks. Immediately pour into molds, in water bath. Bake 325 degrees fahrenheit until firm and not jiggly. Cool overnight before serving.

Cold Method: Whisk together ingredients with flavoring, bake as in Hot Method (use this for flavoring like extracts and liqueurs)

To Finish: Just before service, sprinkle sugar on surface, caramelize to nice golden brown with torch.

 

 

 

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