Our Favorite Recipes
May Recipe of the Month
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.