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Salted Caramel Crème Brulee  

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  • 8 cups heavy cream
  • 4 large vanilla pod
  • About 16 oz caramel sauce
  • 21 egg yolks
  • 3 eggs
  • 5 teaspoon see salt Caster (superfine sugar ,extra for the cream brulee


  1. Preheat the oven to 250 f
  2. Pour the cream into a small saucepan, split the vanilla pod lengthways and scrape the seeds into the cream. Throw in the pod, too.
  3. Bring the cream to boil, turn off the heat and put the lid on .allow this to infuse for 10 minutes
  4. Meanwhile , put the caramel aside then add to the warm cream. Whisk continuously, as the mixture will bubble and spit up to ensure the caramel and cream are combined
  5. Crack the eggs into a large heatproof bowl and whisk well.
  6. Pour the caramel cream mixture over the eggs in a slow and steady stream ,while continuously whisk the eggs vigorously.
  7. Wisk in the sea salt to taste .
  8. Strain the mixture into a jug.

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Sunday: 12p-11p

120 West Washington, Ann Arbor, MI 48104