Creme Brulee #3 - Culinary Cooking Academy Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
8: Egg yolks,
4: Eggs,
6 ounce: Brown sugar,
1 quart: Heavy cream,
1/2 tsp: Salt,
1 tsp: Vanilla extract,
3 ounce: Brown sugar,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Dessert