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Classic Créme Brulée
Recipe Yield: 14 Servings

A classical recipe for Créme Brulée utilizing Minor's® Culinary Cream®
5  oz.  Granulated sugar
8    Egg yolks
2    Eggs
3  cups  Whole milk
1  cup  Minor's Culinary Cream 2x5 lb.
1  tsp.  Vanilla extract or 3 vanilla beans, split and scraped
8  oz.  Light brown sugar
  • In a bowl, combine egg yolks, whole eggs and sugar. Using a wire whip, mix well.
  • In a saucepot, combine milk, Culinary Cream and vanilla. Bring to a boil.
  • Add hot liquid into eggs, stirring constantly. Pour the mixture through a strainer.
  • Fill 3 oz. ramekins almost to the top. In a 275°F conventional oven, poach the creme brulee for approximately 40 minutes or until done. Chill.
  • Sprinkle evenly with sugar and caramelize the top with a torch or an iron.
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