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3290 Northside Pkwy
Atlanta, GA 30327

Crème Brulee
Chef Joël Antunes of JOËL – Atlanta, GA
Adapted by StarChefs

Yield: 4 Servings

  • 1/3 cup sugar
  • 7 Tablespoons egg yolks (about 4 eggs)
  • 1/3 cup creme fraiche
  • 1 1/3 cups whipping cream
  • ½ cup milk
  • 1 vanilla bean, split lengthwise

Mix the sugar and egg yolks until the sugar has dissolved. Add the crème fraiche and whipping cream and mix until smooth. Add the milk and vanilla bean (sliced lengthwise and scraped). Pour into crème brulee cups and bake at 200°F for 1½ hours. Let it cool, sprinkle a thin, even layer of sugar over each ramekin and use a blowtorch to caramelize the tops.


..Published: November 2004

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