1. Heat cream with vanilla bean. Do not scald. 2. Whisk syrup together with yolks. Whisk in some of the cream to temper. 3. Add above mixture to cream and whisk. 4. Pour into oven-proof baking cups and bake in a water bath at 325? until set, approximately 1 hour. Yield: 6 deep custard cups by Pastry Chef Pat Oliver La Brioche Bakery Montpelier, VT
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|Serving Size: 1 Serving (310g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 806 (80%)|
|Amt Per Serving||% DV|
|Total Fat 89.5g||119 %|
|Saturated Fat 39.9g||200 %|
|Monounsaturated Fat 35.1g|
|Polyunsanturated Fat 10.6g|
|Cholesterol 2905.8mg||894 %|
|Sodium 139.3mg||5 %|
|Potassium 315.6mg||8 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 13.3g|
|Protein 37.6g||54 %|
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Calories per serving: 1004
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