INGREDIENTS:Creme Brulee: 2 quarts heavy cream 1 pint milk 2 pounds egg yolks 14 oz. granulated sugar 2 Tbsp. vanilla extract 8 oz. dark brown sugarNapoleon Pastry: 10 oz. granulated sugar 6 oz. ground toasted almonds 24 sheets frozen phyllo dough, thawed 8 oz. unsalted butter, meltedStrawberry Sauce: 12 oz. California strawberries, stemmed 2 to 3 Tbsp. granulated sugar 2 lbs. California strawberries, stemmed and sliced 24 California strawberries, cut into fans 24 mint sprigs DIRECTIONS:To ...
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