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Crème brûlée recipe

Crème brûlée recipe

The Telegraph - By Stephen Harris

In this recipe the crème brûlée is cooked in a pan and sets as it cools, as opposed to being baked in the oven. Each method produces a different texture: this one finishes smooth, like a thick Mr Whippy ice cream. You will need a digital probe thermometer, eight 200ml ramekins, a sieve, hand whisk …

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