A question about a recipe: Double Caramel Vanilla Bean Creme Brulee

betteirene added about 2 years ago

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It's a technique called "tempering." If you dumped the eggs into the hot cream, you'd end up with scrambled eggs floating in the mixture because it's difficult to whisk eggs into a hot mixture before they start to cook. If you temper them by following the directions of step 6, the mixture will turn out nice and smooth and won't look curdled.

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