VanillaGoods Baking Academy · Free course
Custards & French Desserts
Learn how to prepare a smooth custard, temper eggs properly, bake in a water bath and caramelize a crisp sugar topping, then take it further with flavors and plating.
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What you'll learn
- Infuse cream with a vanilla bean
- Temper eggs and bake in a water bath
- Caramelize a crisp sugar topping
Lessons
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1
Mastering French crème brûlée
5 min · Video by Natashas Kitchen
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2
Perfecting custard texture
8 min · Video by Preppy Kitchen
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3
Common crème brûlée mistakes
7 min · Video by Matt Hinkamp Cooks
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4
Flavor variations
5 min · Video by Everyday Food
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5
Advanced plating techniques
11 min · Video by Chef Majk
Tools for this course
The equipment that makes this easier. VanillaGoods vanilla is always our own; these tools are from Amazon.
- DOWAN 6-oz Ceramic Ramekins (6)The right size and depth for even baking and serving.View on Amazon › (opens in a new tab)
- Kitchen Butane TorchThe glassy, crackly sugar top only a torch gives you.View on Amazon › (opens in a new tab)
- Cuisinart Fine Mesh Strainers (3)Strain the base for a perfectly smooth, silky finish.View on Amazon › (opens in a new tab)
- Pyrex Deep 9x13 Glass Baking Dish with LidBread pudding, bars and casseroles, plus a lid for leftovers.View on Amazon › (opens in a new tab)
As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that fit what you're learning.
Video lessons by Natashas Kitchen, Preppy Kitchen, Matt Hinkamp Cooks, Everyday Food, Chef Majk, embedded from YouTube. Notes, sequencing and product picks by VanillaGoods.