Custards Last Stand
Sunday 23 March 2025
10 AM - 4 PM
Snapshot
What You Learn
Fundamentals of creating creme caramel and creme brulee
Functions of ingredients
How to achieve a professional finish
What You Get
Hands on training
Recipe notes
Certificate of attendance
Materials to Bring
As part of our sustainability policy we encourage participants to bring containers for transporting goods home
Pen for note taking
Bag to transport goods home
Dress Code
Participants are requested to wear flat, enclosed, rubber soled shoes for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Description
I love it when a flan comes together….
Wage a battle against the war of boring desserts with this class – the crème de la crème of French desserts.
Discover how to make a classic crème caramel consisting of creamy vanilla custard flan with a sweet syrupy caramel sauce – perfectly cooked and oozing with decadence.
Then we will expand on this knowledge and make an orange and cardamom crème brulèe; a burnt sugar, rich custard base topped with a layer of hardened caramelised sugar and finished with Chantilly cream.
Do not dessert your duty.
Take home all you bake in class
A light lunch is provided for all class participants
On completion of this class you will receive a certificate of attendance.
Due to our enviromental sustainability policy William Angliss will no longer provide disposable containers to transport food; please bring suitable containers to take home all you make in class.
If you have any further queries please email ShortCourses@angliss.edu.au
