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Creme Brulee



CREME BRULEE
Bravo Cucina Italiana Recipe

Serves 6

28 ounces heavy cream
1 teaspoon vanilla extract
1/2 vanilla bean, split
4 egg yolks
1 pound sugar

To Finish:
1 Baked Creme Brulee
1 tablespoon granulated sugar
1 strawberry
1 sprinkle powdered sugar

Creme Brulee: In a large pot put heavy cream, vanilla extract and split vanilla bean. Bring to a simmer. In a bowl mix egg yolks and sugar with whisk. Slowly add hot cream to egg yolks. Whisking to combine. Cool completely. Place 6 ounces of the mixture into individual ramekins. Place the ramekins in a large roasting pan. Add water to roasting pans to half way up sides of ramekins.
Cover with plastic wrap. Bake at 250 degrees for 40 to 45 minutes. Rotate halfway through baking time.

To Finish: Spread sugar over top of creme brulee and melt with torch. Place ramekin on a plate.
Garnish with strawberry and powdered sugar.

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