Chocolate-sprinkled crème brulee from Butter Sugar Flour Eggs: Whimsical, Irresistible Desserts by Gale Gand and Rick Tramonto and Julia Moskin

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Notes about this recipe

  • nadiam1000 on April 24, 2022

    I have had this book for years and i think this is the first recipe I have made. Made this a while back and it is a very good creme brulee. I added the chocolate to half since I was not sure i wanted chocolate creme brulee but the chocolate is pretty subtle the way it is executed and does not over power the custard. Instead of paper towels I used a tea towel to line the roasting pan and insulate the custards.

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