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Crème Brulee

2 cups heavy cream
2 cups half and half
1 teaspoon vanilla extract
About 3/4 cup plus 1 tablespoon sugar
8 egg yolks
1 tablespoon Grand Mariner (or other liquor)

Combine the heavy cream, half-and-half and vanilla in a heavy-bottomed non-reactive pot. Bring almost to a boil. Whip together egg yolks, sugar and Grand Mariner. Slowly whisk hot cream mixture into eggs. Strain through a fine mesh strainer into mold or molds. Place in a water bath and bake covered at 325 until custard sets. Remove and allow to cool. Refrigerate. Before serving, sprinkle surface of chilled custard with granulated sugar. With a propane torch, brown sugar. Be careful not to burn the sugar. You can also do this under the broiler, watching carefully.

Bill Fuller, big Burrito Restaurant Group

Thursday, November 16, 2000

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