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Crème Brûlée for Tarts
Book Information
On Baking (2nd Edition)
Page: 531
Ingredients
Brown Sugar
Egg
Egg Yolk
Heavy Cream
Vanilla Extract
This recipe is used in the following recipes:
Individual Black and Blueberry Tarts
Individual Chocolate Mousse Crème Brûlée Tarts
Individual Puff Pastry Fruit Tarts
Raspberry, Chocolate Ganache and Cream Danish
Strawberry Cream Danish
Tags
Custards, Creams, Sauces