Crème Brulee Eggling

Crème Brulee Eggling

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 i

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