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750 ml (3 cups) 35% cream · 1 Vanilla pod · 8 egg yolks · 150 g (5.25 oz) caster or fine sugar · 40 g (1.5 oz) brown sugar, cane sugar or vanilla sugar for topping. ### **Emile Henry Crème Brûlée Recipe: A Decadent French Delight https: //frommichigantothetable.com/creme-brulee-recipe/ · No photo Receita de cremè brûlée
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