Last weekend I attended a cooking class at Sur La Table—Four Desserts Everyone Should Know How To Make… I would have signed up for the creme brûlée alone. Can we agree, creme brûlée is heaven sent?
I’m lucky to live smack dab between two great cooking schools (Sur La Table and Central Market), and I take advantage of this as often as possible. Here’s the thing about cooking classes—learning to make a dish hands-on with a chef is so much more educational than simply reading the recipe at home. Nuances and special tricks may not come across in print. Plus being surrounded by a chef kitchen and playing with all those cool utensils is a huge bonus.
Yesterday was my final exam as I attempted to recreate creme brûlée in my own kitchen with my (not so cool) utensils. I gave myself a solid B+. (I would have made an A, but I got a bit carried away with the final sprinkle of sugar ascribing to the more is better theory.) Overall the taste was spot-on, the texture creamy, the molten caramel crisp. Yes, I’m patting myself on the back.
This recipe really is simple. I can’t believe I waited so long to learn. (Recipe courtesy of Sur La Table.)
Grace Grits and Gardening
P.S. Freeze all those egg whites you won’t need for this recipe and make angel food cake later…
“I think every woman should have a blowtorch.”
― Julia Child