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.