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LOCATION: Recipes >> Desserts Pudding >> Creme Brulee 03

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BURNT CREME

1 quart heavy cream
1 vanilla bean
4 tablespoons sugar
8 egg yolks
salt
3/4 to 1 cup sugar

Heat oven to 350 degrees.

In a large saucepan, scald cream with vanilla bean. Add sugar and
stir until completely dissolved.

In a large bowl, beat egg yolks until light lemon color, then stir
hot cream mixture carefully into egg yolks with a pinch of salt.
Strain mixture into a 10-inch shallow baking dish or eight (8)
4-ounce ramekins.

Place dish(es) in a pan of hot water and bake for 50-60 minutes;
bake ramekins 35-40 minutes. Custard is done when knife inserted
in center comes out clean. Refrigerate until chilled.

Sprinkle sugar over custard making a layer 1/4 inch thick. Sugar
should be as smooth as possible. Broil 4-6 inches from broiler
until sugar has carmelized, turning dish as necessary so it carmelizes
evenly.

Chill before serving.

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