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Ingredientes
- 8 egg yolks
- 4 eggs
- 6 ounces brown sugar
- 1 quart heavy cream
- 2 tablespoons dried lavender
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 ounces brown sugar
Direcciones
- Mix eggs, yolks, and 6 ounces brown sugar. Add lavender to cream. Slowly heat cream to scalding point and strain out lavender. Gradually pour into eggs, add salt and vanilla. Strain, divide into individual (5 oz. size) dishes. Bake in hot water bath at 350 degrees for 30 minutes. Let cool. Dry 3 ounces brown sugar in a warm oven. Break lumps with a rolling pin, sprinkle on top of custard and caramelize with a salamander or under the broiler.
- You can also make vanilla bean brulee by steeping a vanilla bean in the cream and then scraping the seeds. Orange peel, and coffee beans can also be used to flavor the cream. Strain before mixing with the eggs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 12 servings | |
| Calories 241 | |
| Calories from Fat 143 | 59% |
| Total Fat 16.26g | 20% |
| Saturated Fat 9.67g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 139mg | 6% |
| Potassium 78mg | 2% |
| Total Carbs 22.13g | 6% |
| Dietary Fiber 0.0g | 0% |
| Sugars 20.83g | 14% |
| Protein 2.69g | 4% |
