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Crème Brulee

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  • 3 cups heavy cream
  • 1 ea. vanilla bean
  • ¾ cups egg yolks
  • 4 oz sugar
  • ½ oz cornstarch


1. Heat cream and vanilla bean till hot
2. Mix yolks, sugar, and cornstarch
3. Temper the hot cream w/ the yolk mixture and add back to pot
4. Cook on low temperature till thick, stirring constantly
5. Cool over ice bath
6. Fill in baked puff pastry shell, sprinkle sugar over top evenly and caramelize w/ blow torch, repeat again with the sugar
7. Serve with favorite sauce

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