Crema Catalana with salted caramel sauce
- 400 ml heavy cream
- 150 g sugar
- 1 vanilla bean (seeds)
- 6 egg yolks
- 100 ml water
Utensils: oven, cooking spoon, small sauce pan, large bowl, whisk, tall baking dish or roaster, kettle (optional), brûlée tins, small frying pan
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