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- 2 cup(s) Heavy cream
- 3 Eggs
- 1/2 cup(s) Sugar
- 3/4 teaspoon(s) Vanilla
- heat to almost simmer the cream. In a medium bowl stir eggs and sugar until blended. Stir in cream. Strain through fine mesh. Add vanilla. pour in to six to eight 4- to 6 ounce ramekins and place in water bath. Set pan in oven and set to 250 degrees. Bake until custard is set but still slightly quivery in center when gently shaken, 1 to 1.5 hours. Remove from bath and let cool and refrigerate for 8 hours (cover with plastic). Caramelize with sugar.
This recipe is a personal recipe added by ConnieMahan and has not been tested or endorsed by MyRecipes.
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Creme brulee Recipe at a Glance
- COURSE: Desserts