- 6 pints double cream
- 4 vanilla pods
- 450g sugar
- 48 egg yolks
creme brulee version 2
Ingredients
Method
boil cream and vanilla
whisk together egg yolks and sugar
pour cream mix onto egg mix
place back in pan and cook until 84 oc being careful. (like sauce anglaise but slightly thicker)
Ladel quickly into moulds and chill
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