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Crème Brulee

(served at July Chef For A Day)

Submitted by Minh Boyle


1/2 Cup Sugar

1/4 Cup Water

Pinch of Cream of tartar

1 Qt. metal or porcelain mold or six 4-oz heatproof porcelain or glass individual molds


Place the mold(s) on a large strip of wax paper.  In a heavy sauce pan or skillet, bring the sugar and water to a boil over high heat, stirring until the sugar dissolves.  Stir in a pinch of cream of tarter.  Gripping the pot by both hands, boil the syrup over moderate heat gently tipping the pan back and forth constantly until the syrup turns a rich, golden, tea-like brown (approx. 10 min. or more).  As soon as the syrup reaches the color, remove the pan from the heat and carefully pour the caramel syrup in a thin stream into the mold(s).  Tip and swirl the molds to coat the bottom and sides as evenly as possible.



2 Cups milk

1 tsp vanilla extract

1/4 Cup sugar

3 Small eggs plus 2 extra egg yolks


Preheat oven to 325°. In a 1 to 1½ qt saucepan, bring the milk almost to a boil over moderate heat.  Remove the pan from the heat and add the vanilla extract.  With a wire whisk, rotary or electric beater, beat the sugar, eggs and extra egg yolks until they are well mixed and thickened.


Stirring gently and constantly, pour the milk in a thin stream.  Strain through a fine sieve into the caramel-lined molds and place the molds in a large pan on the middle shelf of the oven.  Pour boiling water into the pan 1/2 way up the sides of the mold(s).  Bake the custard, lowering the temperature, if the water begins to simmer (approx. 1 hour, or until a knife inserted in the center of the custard comes out clean.


Remove the mold from the water and refrigerate the custard for at least 3 hours, or until thoroughly chilled.


To serve, run a sharp knife around the sides and dip the bottom of the mold briefly in hot water.  Dry the sides of the mold(s) and place a chilled serving plate upside down over the mold(s) and grasping both sides firming, quickly turn over the plate and mold.  Pour any extra caramel remaining in the mold(s) over the custard.