Sierra Originals – Le Bilig’s Creme Brulee | TheUnion.com
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Sierra Originals – Le Bilig’s Creme Brulee

Le Bilig’s Creme Brulee

Makes 12 four ounce ramekins; for 6, just reduce ingredients by half.

12 egg yokes



1 cup white sugar

2 vanilla beans




a few flowers of lavender, about 1/2 tsp.

4 cups of heavy cream

2 cups of milk

pinch of salt

Mix egg yolks, salt and sugar with a mixer. Slit vanilla beans in half and scrape the insides with the flat edge of a knife. Add lavender and turn the mixer speed up to 5, Mix until it becomes white.

Then turn speed down and add cream and milk, mix 5 minutes more.

Fill ramekins 3/4 full and place in a baking pan with water in it. Cook 1 hour at 350 degrees.

To brown the top:

Sprinkle with white sugar, then torch for a few seconds. Chef Marc says a $15 torch from the hardware store works fine, you don’t need a fancy torch from a kitchen store. Top with berries in season.


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