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Ingredients Jump to Instructions ↓

  1. Preheat oven to 250?F (120?C)

  2. 8 large (135 g) egg yolks mix temper and mix strain mix bake

  3. 250?F (120?C)

  4. 1 hr. in water bath refrigerate

  5. 8 hours caramelize

  6. 1/2 cup (100 g) sugar

  7. 2 cups (475 mL) heavy cream heat until almost simmering

  8. 1/2 tsp. (2 1/2 mL) vanilla extract

  9. 1 tsp. (4 g) turbinado sugar

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