9 large egg yolks
½ cup + 1 Tbsp sugar
1 tsp vanilla bean paste
3 cups heavy cream
2 Tbsp loose leaf chamomile tea
½ lb strawberries, trimmed and halved
2 tsp sugar
2 Tbsp Rosé wine
¾ cup sugar
Prepping time: 45 minutes / Cooking time: 10 minutes (excludes sous vide cooking time)
Sprinkle evenly approximately 2 Tbsp sugar over top of each set and chilled crème brulée a thin layer. Using a torch, melt the sugar and form a crispy top. Allow to sit at least 3 minutes before serving along with the infused strawberries.
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