Each month you'll get a recipe, an online discussion and a follow-up that will answer questions and elaborate on the class. They are both custards with a caramel layer. When you unmold the creme caramel, there will be a topping of caramel on the custard as well as a sauce of caramel that pools around the custard. He has taught the professional pastry arts program for 12 years. L'Academie de Cuisine is celebrating its 25th year of educating and training culinary students.
Ramekins are useful in making individual desserts, whether custards, mousses or souffles.
This cooking technique consists of placing an ovenproof container of food in a large shallow pan of warm water, either in the oven or on the stovetop. The food is surrounded by a gentle heat from the water perfect for cooking delicate dishes such as custards, sauces or mousses without breaking or curdling them. In a small saucepan, combine the sugar and water, using your fingers to blend the mixture into a slurry. Use your fingers to wipe down the inside of the saucepan so the sugar water does not adhere to the sides. Place the saucepan over medium-high heat.