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Creme Brulee
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Recipe Information
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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