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CRÈME BRÛLÉE
This cream custard dessert of Creole origin is prepared in the same way as crème anglaise,
only with less sugar and replacing milk with cream. Custard is chilled in a mould or ramekins, the top is sprinkled with white or brown sugar and caramelized under a broiler until a crisp coating forms.
If the top is sprinkled with praline, the custard is called crème brûlée pralinée.
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