Creme Brulee #3 - Culinary Cooking Academydesserts 8 egg yolks 4 eggs 6 oz brown sugar 1 quart heavy cream 1/2 teaspoon salt 1 teaspoon vanilla extract 3 oz brown sugar 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. |
