Recipe
Crème brûlée: smooth vanilla custard with a thin caramel crust
Bake the custards in a water bath at 140°C until the centre still has a gentle unified wobble and is about 80°C, chill thoroughly, then torch a thin sugar layer just…
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Cake pops recipe: firm cake balls and smooth coating
Combine 450 g cooled baked cake with 70–90 g cream cheese as needed, shape 20 g balls, chill, secure the sticks with coating and dip one at a time.
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