INGREDIENTS:24 oz. orange juice 30 oz. honeyCustard: 8 whole eggs 24 egg yolks 80 oz. cream 48 oz. milk 24 oz. sugar 1 ½ vanilla beans, split 8 oz. sugar 60 round orange slices, scored to the center 60 mint leavesDIRECTIONS:Reduce orange juice to half of original volume. Warm honey and spoon two teaspoonsful into bottom of each brulTe cup. Combine eggs and egg yolks. Scald milk, cream, and vanilla bean. Temper egg mixture slowly into cream. Mix in the sugar. Strain. Remove foam from the top ...
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