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Bali Hai Lilikoi Crème Brulee

Source: Pastry Chef Gregory Stoll, Hanalei Bay Resort's Bali Hai Restaurant

6 Egg Yolks
1 Whole Egg
1/3 C Sugar
½ pc Vanilla Bean
½ qt Heavy Cream
¼ C Lilikoi Juice

Bring cream, sugar, vanilla and lilikoi juice to a boil. Temper eggs slowly (by adding a small amount of the hot sauce). Add warmed eggs to the sauce. Then strain through china cap. Should be able to fill 3-4 six-ounce soufflé cups.

Bake at 275 farenheit in a ban marie water bath 15-25 minutes. Chill and serve.

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