RE: How to Make Crème Brûlée
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That’s one of my favorite desserts. Tempering the egg mixture is the most important part.
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You are viewing a single comment's thread:
That’s one of my favorite desserts. Tempering the egg mixture is the most important part.
Yes, tempering the egg mixture, @silverd510 . If you notice, I used a scoop spoon, adding a few drizzles at a time, before adding the whole thing in!
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