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5

Simple to Elegant—Custards

Lecture no. 5 from the course: The Everyday Gourmet: Baking Pastries and Desserts

Simple to Elegant—Custards

Taught by Professor Stephen L. Durfee | 42 min | Categories: The Great Courses Plus Online Food & Wine Courses

Vanilla-infused crème anglaise. Butterscotch pudding. Crème brulée (complete with a blowtorched sugar topping). Learn tips and tricks to wowing your dinner guests with these delectable egg-based custards, all the while strengthening your confidence in the sometimes tricky art of baking with eggs on the stovetop or in the oven. By the end of this lesson, you’ll discover just why custards make a great dessert choice: they’re surprisingly easy to bake and they always lead to an elegant, refined product.

Reviews

s********m
October 4, 2018
I've always had problems making my own pie crusts. Much to my mom's dismay I've been using store bought pie crusts for years. finally, success! Thanks!

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g********m
September 6, 2018

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m********m
March 23, 2018
yum

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