New Recipe: Crème Brûlée (baked custard)
French deserts are world-renown for their decadence, elegance, and creativity. Therefore, it goes without saying that a dessert course is required for each of the three classes. If you attend all three sessions, you'll learn how make a lemon tart, a flambéed Crêpe Suzette, and a baked custard called Crème Brûlée (shown above).
Yes, making Crème Brûlée involves using a blow torch, but kitchen-size butane torches are only about $10 these days on Amazon and the investment is well worth it. My recipe is the easiest, most efficient, and fastest way to make this dish.
Learn how to make this dessert at the "A Taste of Basque Country" class on June 27 at the Common Ground Food Co-op. This class is the first of a series of three classes called "A Taste of France" which is part of my ongoing "deep dive" cooking series. Later this summer, we'll be tasting the Mediterranean flavors of Provençal cooking (July 25) and cooking up classic dishes from the Burgundy wine region (August 15). Register here: www.commonground.coop/taste-of-france
More recipes and information about my cooking classes and pop-up events can always be found at www.cooking-with-paul.com. For the latest news, feel free to subscribe to my monthly email newsletter.
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