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Creme Brulee #3 - Culinary Cooking Academy

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      Title: CREME BRULEE #3 - CULINARY COOKING ACADEMY
 Categories: Dessert
      Yield: 1 Servings
 
      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
 
  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.
 
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