"I heat cream in a double boiler, with vanilla beans, then add gel strips after they have bloomed. beat in a egg yolk and sugar mixture and slowly cook till 165 degree or so."
Hm, you use gelatin in your Créme Brûlé?
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Chef/Owner
Le Bistro
33 W. Putnam Ave.
Porterville, CA 93257
559-783-8151 |