Monday, February 4, 2013

Pastry Class: Custards

Week four of my Pastry Class was all about learning how to make egg based desserts (I've never used so many egg yolks in my life). It might have been my favorite, and also most successful class yet.  This was the Butterscotch Pot du Creme topped with a little Sea Salt. I love using muscovado sugar to create a butterscotch flavor, it was seriously so good.

Chocolate Put du Creme.  This is always one of my favorite desserts to order at a restaurant, so I was really excited to make one of my own.  We used the dark 65% chocolate (which I also just purchased a ginormous box of), and it came out perfectly.  Dense yet fluffy with a bold bittersweet flavor. 

And for the winner: Creme Brûlée! I've probably eaten ten thousand creme brûlées in my life and never attempted to make it because I was always intimidated by the water bath and using a blow torch.  Turns out it's all super easy.  This was so delicious I ate the whole thing as soon as it was ready. It was silky smooth with such a rich amazing vanilla flavor. Of course the crispy crunchy sugar on top was incredible.  

Look at all the vanilla! Now that I know how to properly spit a bean I can't imagine I'll ever use extract again.  This was SO good, I can't wait to try making it at home. 

For Recipes Check Out: The Gourmandise School

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