From: Chef Susie Singh, Highpoint Bistro & Bar, New York City. Yield: varies depending on size of ramekin. Crème Brulee Base: 2 qt. heavy cream 12 oz. sugar 2 Tbsp. vanilla 24 egg yolks Preheat oven and water bath to 300 degrees. Bring heavy cream and sugar almost to a boil. Whip all egg yolks and slowly add cream/sugar mixture. Add vanilla. Fill ramekins and egg shell bowls and bake in water bath for 30 minutes. This is the base recipe. Different flavors may be ...
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