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French
Creme Brûlée
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French creme brûlée is s
ilky smooth vanilla custard topped with caramelized sugar and served with fresh berries.
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STEP 1: In a medium saucepan, bring heavy cream and vanilla bean to a simmer. Let steep for 10 minutes.
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STEP 2:
Place the egg yolks into a medium size bowl. Reserve the egg whites for another use. Then, whisk in granulated sugar and salt into egg yolks.
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STEP 3:
Remove vanilla pod from warm cream. Then, slowly pour the warm cream into the egg yolk mixture, whisking constantly.
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STEP 4:
Strain the custard through a fine-mesh strainer. Discard any solids left inside the strainer. Transfer custard to a liquid measuring cup.
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STEP 5:
Pour the custard into the ramekins, dividing the mixture evenly.
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STEP 6:
Bake in a water bath for 25-30 minutes until the custards are just barely set.
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STEP 7: Once completely chilled, sprinkle
each ramekin with 1 ½ teaspoon of turbinado sugar. Use a blowtorch to caramelize the sugar until deeply golden but not burnt.
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