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Creme Brulee
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La Bonne Auberge Restaurant, San Mateo, California


  • 8 egg yolks
  • 1 cup (225 ml) sugar
  • 1 tbsp (15 ml) vanilla
  • 1 quart (950 ml) whipping cream
  • Heat cream in saucepan on low heat until tiny bubbles form around the edges.
  • In large mixing bowl, beat the egg yolks and sugar until pale and creamy.
  • Add vanilla.
  • Gradually add cream to egg and sugar mixture while mixing.
  • Pour into eight 4 oz (112 grm) custard dishes.
  • Place in a pan with warm water (bain-marie).
  • Bake at 350 degrees (175 C.) for 45 minutes.
  • Chill. Can be prepared ahead of time up to this point.
  • Just before serving, sprinkle top with 1 tbsp (15 ml) sugar and bake for 5 to 10 minutes more or until golden brown in color.
  • Chill and serve.
  • Note: do not keep too long in the refrigerator once you have glazed with sugar, as the sugar will melt. It is better to keep it at room temperature in that case.
A rich, chilled custard of cream and eggs crowned with a glaze of delicately browned sugar.

This recipe is provided by Chef Philippe.

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