500 grams 35% cream
500 grams Whole milk
1 Lemon zest
1 Vanilla bean
9 Egg yolks
80 grams Tubinado sugar
550 grams Guittard Collection Etienne 38% Cacao Soleil d’Or
Bring cream, milk, lemon and vanilla to the boil.
In a bowl whisk egg yolks and sugar.
Temper hot liquid into egg mixture.
Add chocolate and immersion blend.
Bake molded at 200 degrees f. until set.
https://www.guittard.com/in-the-kitchen/recipe-print/milk-chocolate-creme-brulee