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Classic Crème Brûlée Mix
- 6 egg yolks, chilled
- 6 tablespoons sugar
- 1 1/2 cups whipping cream, chilled
In a large bowl, beat egg yolks until slightly thickened. Add sugar and mix until dissolved; mix in cream.
If using loaf bread, look for a loaf of Brioche. Cut 1 inch slices. Dip both sides in the Creme Brûlée mix. Sauté in a non-stick pan with the bottom coated in melted butter.
Serve with fresh fruit, a fruit compote or pure maple syrup.
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