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Creme Brulee

SueSue Byrom
servings:Serves 6


  • 2 cups chilled heavy cream
  • 1/3 cup granulated sugar
  • Pinch salt
  • 1/2 vanilla bean, halved lengthwise, or 1 t. vanilla extract*
  • 6 large egg yolks
  • 4-6 t. Turbinado or Demerara sugar
Creme Brulee photo
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Separate the eggs and whisk the yolks after the cream has finished steeping; if left to sit, the surface of the yolks will dry & form a film. The best way to judge doneness is with a digital instant-read thermometer.



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