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Yield:
6 Servings
Ingredients:
Instructions:
Instructions: 1. Heat cream with vanilla bean. Do not scald.
2. Whisk syrup together with yolks. Whisk in some of the cream to temper. 3. Add above mixture to cream and whisk. 4. Pour into oven-proof baking cups and bake in a water bath at 325 until set, approximately 1 hour. Yield: 6 deep custard cups La Brioche Bakery Montpelier, VT Email this Recipe:
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