One of my favorite weeks of class so far was when we made custard-based desserts. There was something about burning sugar with a blow-torch on the top of our crème brulee that made me feel like a real pastry chef.
We started the night with bread pudding, which is the sort of dessert that has endless possibilities. In class we just used regular French bread, which we drenched in butter then fit into a tiny ramekin. Then we poured egg based custard over the bread and sprinkled with raisins and cinnamon. I’ve made this chocolate caramel bread pudding before, but I have a million ideas for new flavors spinning around in my head too.
The flan was an interesting project. I’m not really into the taste and texture of flan so it wasn’t my fave, but I loved the process. We made the caramel the night before, poured a tiny bit into each mold and let it sit over night, then filled the mold with custard and baked them the next day. When it cooled, we unmolded them all and they were topped with a thin layer or melty caramel that was so beautiful!!
But my absolute favorite was the Crème Brulee. Dear Santa, please send me a pastry torch for Christmas. Love, Lauren.