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Creme Brulee #3 - Culinary Cooking Academy



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Creme Brulee #3 - Culinary Cooking Academy

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

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.

Ingredients:

8 Egg yolks
4 Eggs
6 oz Brown sugar
1 qt Heavy cream
1/2 ts Salt
1 ts Vanilla extract
3 oz Brown sugar

Serves:

1 Servings

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