Creme brulee #3 - culinary cooking academy

1 Servings

Ingredients

Quantity	Measure	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.