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- Thee Bungalow Restaurant, San Diego, CA
Serves/Makes:18 6 oz servings
- 30 egg yolks (extra large)
- 3 cups (700 ml) cream
- 1 cup (225 ml) half & half
- 1 cup (225 ml) sugar
- 1/2 tsp (2 ml) salt
- 3 tbsp (45 ml) vanilla extract
- Mix egg yolks, sugar, and salt together in a large bowl.
- Bring all liquid ingredients to a low boil.
- Slowly add hot cream mixture to eggs and mix vigorously.
- Strain through a strainer.
- Portion into bowls and cook in a bain marie for 25 to 30 minutes at 375.
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