We are well into Mod I - Course 2 and this past weekend was all about Custards! Just when I thought my days of separating eggs for egg whites was over, we make recipes with Yolks as the foundation! More separating....
We started out making Creme Brulee - "burnt cream" - which was fun. It's a rather simple preparation but it's all about getting the right texture and baking them properly. We made a traditional vanilla Creme Brulee but there are tons of flavor options for this dessert.
After the custards cooled, we covered them with granulated sugar
And then torched them to make the "burnt" portion. Here I am in my uniform - taking my torching very seriously!
We had tons of Creme Brulee's to share with our fellow Pastry & Culinary students because we made them in ceramic ramekins and couldn't take them home. We were puzzled because no one really seemed to want them, and then we realized it was because if they took them and ate them, they would have to wash the ramekins! The last thing you want to pile up in your kitchen is extra dishes to wash - so I think Chef was going to give our extras to a recreational class that evening.
Not much to report on Bread Pudding - pretty basic. We did line our cups with thin slices of bread and filled the inside with the custard instead of using cubed bread which is how I'm used to seeing it.
Our next custard was Creme Renverse which is basically the French version of Flan. Very tasty!