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Creme Brulee
January 11, 2007

Excellent flavor & texture using chefpeon's suggestions. I was a first timer and it was quite simple with one exception: the sugar mathematics don't add up unless I'm completely missing something. In total there are 8T sugar, 6 white (divided) and 2 brown. The recipe says use 4T (brown & white sugar)in the egg mixture and the remaining 2T for the topping to torch. (!!!) I did graduate from college; where are the other 2Tbsp in this recipe? Why is the 6T white sugar divided in the first place? Anyhow, enough of a rant...I added all of the sugar in the egg mixture, reserving enough to coat the tops and torch.

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