Creme brulee #3 - culinary cooking academy

1 Servings

Ingredients

Quantity Ingredient
8 Egg yolks
4 Eggs
6 ounces Brown sugar
1 quart Heavy cream
½ teaspoon Salt
1 teaspoon Vanilla extract
3 ounces 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.

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