MAKES APPROX. 20 PORTIONS
  • NOROHY CRÈME BRÛLÉE MIXTURE

    Split the vanilla and extract the seeds, then place in the milk along with the split beans.
    Warm the mixture through and leave to sit overnight.
    Add in the cream, yolks and sugar.
    Pour the mixture into porcelain plates or dishes.
    Bake at 195°F (90°C) until the crème is smooth and wobbles slightly to the touch.
    Store in the refrigerator.

  • FINISHING

    Sprinkle sugar onto the cooled crème brûlées.
    Wipe the edges of each dessert’s container, then caramelize, sprinkle with sugar a second time, and caramelize again.

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