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18 Reasons: Creme Brulee, Clafoutis and the World of Custards
April 17 @ 6:00 pm - 9:30 pm
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!
Meyer Lemon Panna Cotta with Lime Caviar
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.