Simple to Elegant—Custards
Lecture no. 5 from the course: The Everyday Gourmet: Baking Pastries and Desserts
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.