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Creme Brulee
Serves 6

2 1/2 cups heavy cream
8 egg yolks
1/3 cup sugar
pinch salt
1 tsp vanilla
raw sugar

Bring cream to simmer. In bowl whisk egg yolks, 1/3C sugar and
pinch of salt until blended. Slowly whisk in hot cream, then add
vanilla Divide mixture among ramekins. Place ramekins in baking
pan, pour boili ng water into pan to come halfway up the sides of
the ramekins. Bake in a pre-heated 300 degree oven for 35-40
minutes or until set. Remove ramekins from pan and cool, then
allow to chill in refrigerator until time to serve (allow at least
3-4 hrs). When ready to serve, sprinkle a fine layer of raw sugar
over the surface of each ramekin. Using a blowtorch, wave flame
over sugar briefly allowing the raw sugar to melt, as it cools it
forms a nice sugar crust

TIPS: This is a good base recipe and can be modified to suit.
For example place several raspberries or blueberries in the bottom
of ramekin before filling. Or add a splash of flavorful liquers
to the mix, or shredded coconut, or orange zest, etc.


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