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Tellus

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  1. The past year I've made brulee'd zabaglione daily. The success of it depends on the ratios in your recipe. A higher ratio of sugar in zabaglione makes it easier to brulee, it also tends to make it denser. When you have a recipe with less sugar you can still get a brulee it just takes longer which gives the foam more time to deflate underneath the torch. It'd probably work to dust it with castor sugar before torching it, for some reason I never tried it though.
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