Our Favorite Recipes

May Recipe of the Month

Crème Brulee


Yolks from 5 large eggs

1 ½ cups heavy cream

1/3 cup granulated sugar

½ cup half and half

1 teaspoon vanilla extract


Preheat oven to 300F.

Arrange 6- 6 oz ramekins in a bain-marie (large pan 1 ½ inches deep).

Whisk egg yolks in a large bowl until frothy and bright yellow.

Slowly whisk in sugar, creams, and extract – beating for 90 seconds.

Pour mixture into ramekins, and then fill the pan with boiling water.

Bake custard in hot-water bath for 55-60 minutes, or until custard is set.

Cool custards in water bath for 20 minutes, then refrigerate to chill.

Eat plain, or add sugar topping and then flame to form crust.