Creme Brulee #3 - Culinary Cooking Academy

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Creme Brulee #3 - Culinary Cooking Academy Ingredients

8 Egg yolks	1/2 ts Salt
4 Eggs	1 ts Vanilla extract
6 oz Brown sugar	3 oz Brown sugar
1 qt Heavy cream

Instructions for Creme Brulee #3 - Culinary Cooking Academy

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. Posted to MM-Recipes Digest V4 #092 by r-reed@juno.com (R. Reed) on Apr 03, 1997

Main Ingredient: Cuisine: Uncategorized