Ingredients
- 16oz (2 cups) heavy whipping cream
- 1 vanilla bean pod cut in half and scraped
- 2 teaspoons LorAnn Coffee Bakery Emulsion
- 1/3 cup dark or semi-sweet chocolate
- 100 grams (½ cup) granulated/caster sugar
- 5 large egg yolks, at room temperature
- 3 tablespoons granulated sugar (1 ½ tablespoons per creme brulee)
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