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18 Reasons: Creme Brulee, Clafoutis and the World of Custards

April 17, 2018 @ 6:00 pm - 9:30 pm

Member Price:

A hands-on baking class. A hearty savory snack of bread, cheese, cured meats, fruit, and a seasonal salad will be served with wine. You are also welcome to brown bag an alternative dinner.
The mention of custard brings memories of comforting food, whether a sabayon poured over roasted fruit, or a pie filling, like those warm egg tarts fresh from a Chinese bakery. Indeed, custards make their way into many desserts around the world, and a few of them will illuminate custard’s elements in this class. Join Jennifer in our classroom to learn the different types of custards from egg and starch-based, to baked and stirred. Working with your fellow classmates in teams, you’ll practice baking a smooth & creamy crème brûlée, panna cotta, clafoutis, and even a savory flan, earning your stripes in custard making!


Crème brûlée
Meyer Lemon Panna Cotta with Lime Caviar
Cherry Clafoutis
Spinach Cake – Imagine something between a frittata and a custard, that welcomes any leafy green, and is perfect for a picnic!
*flavors may change due to produce availability

Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.


April 17, 2018
6:00 pm - 9:30 pm


18 Reasons
3674 18th St
San Francisco, CA 94110 United States
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(415) 568-2710