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High Altitude Creme Brulee

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“Worried about how that creme brulee will set a mile high? All it takes is a couple extra egg yolks!”
4hrs 20mins

Ingredients Nutrition


  1. Puree about 1/4 C raspberries and strain.
  2. Combine egg yolks and 1/4 C sugar in stainless steel bowl over simmering water, taking care not to let bottom of bowl touch water.
  3. Bring cream and 1/4 C sugar to a gentle boil.
  4. Temper cream into egg and whisk for about 2 minutes.
  5. Divide into 4 custard cups, and add raspberry if desired and swirl into custard.
  6. Place in baking dish and fill with water halfway up custard cups.
  7. Bake at 325°F for about 30-45 minutes, until set but still jiggly in the middle.
  8. Let cool for about 20 minutes.
  9. Cover with plastic wrap and refrigerate at least 3 hours (can be overnight).
  10. Sprinkle 1 tsp sugar over each and caramelize with torch.

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