Crème Brûlée | Saveur
This is our adaptation of a recipe developed many years ago by Dieter Schorner, then pastry chef at New York City's Le Cirque.
Ingredients
- 2 cups heavy cream
- 5 tbsp. sugar
- <sup>1</sup>⁄<sub>2</sub> vanilla bean, split
- Small pinch salt
- 4 egg yolks
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