Gale Gand

Creamy, Dreamy Custards: Techniques & Treats

Gale Gand

Already a member?

Sign in to view the full class
Sign in or Become A Member to view full class!
  • In-depth Instruction; over 104 mins
  • On-demand video access anytime
  • Bonus downloadable PDF resources
  • Access to class Q&A
Meet Chef Gale Gand and begin class with a classic custard every cook should know: crème anglaise. This versatile, egg-thickened sauce is the basis of myriad delectable desserts. Make it with Gale's guidance, then drizzle it over berries or turn it into ice cream!
Continue with stovetop custards to make three desserts: a wine-based sabayon (or zabaglione) sauce, a whole-egg lemon curd and a comforting rice pudding. Gale talks about the challenges of using eggs as a thickener and shows how to cook a custard gently in a double boiler.
Gale's oven-baked custards are so good, you might find yourself fending off marriage proposals when you serve them! Elegant crème brûlée is simple once you learn Gale's tricks for this four-ingredient dessert. She'll also show you how to wow your guests with caramel chocolate bread pudding, using whole eggs.
Gale explains the pros and cons of various starches for making pastry cream, or crème pâtissière, and the science behind the thickening process. This silky vanilla pudding can fill éclairs or be a lighter dessert with whipped cream folded in. Or try a favorite variation: authentic butterscotch pudding.
Take your custards to the oven, this time using flour as a thickener, to make a classic French clafoutis. This cross between a custard and a cake is studded with cherries or other fruit. Then master Gale's Chicago favorite, the upside-down apple pancake. Delicious!
Make traditional baked Italian panna cotta, using gelatin as a thickener. You'll see how to prepare gelatin and learn how it works. Garnish your panna cotta with berries in a hibiscus simple syrup. Finish class by making a luscious raspberry Bavarian cream tart with Gale's guidance!
 
 
6 Lessons
1  hrs 44  mins

Description

Make crave-worthy custard from scratch with guidance from James Beard Award winner Gale Gand. First, get Gale’s tips for making egg-, starch- and gelatin-thickened custards. Then, transform each of your custards into versatile treats, including irresistible crème anglaise. Whip up stovetop custards with ease before using them to make whole-egg lemon curd, rich rice pudding and more. Discover the secrets to surprisingly simple crème brûlée, guaranteed to become a signature dish the first time it’s served. And, learn Gale’s tips for working with starch as you make pastry cream, vanilla pudding and even butterscotch pudding. Finally, take your custards to the oven to make French clafoutis and upside-down apple pancakes. Plus, add traditional Italian panna cotta and luscious raspberry Bavarian cream tarts to your repertoire, sure to be hits wherever they go.

Gale Gand

Gale Gand is the pastry chef and partner of Chicago's Spritz Burger, and a partner in the Michelin one-star restaurant Tru. She served as host of Food Network's long-running show "Sweet Dreams" and is also the author of eight cookbooks, including “Butter Sugar Flour Eggs” and “Short and Sweet.”

Gale Gand

Bonus materials available after purchase

Explore Classes by Gale Gand

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

You may be interested in

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Get exclusive premium content! Sign up for a membership now!
This site uses cookies and other technologies to track your use of the site that will allow us and our service providers and partners to enhance your experience and deliver relevant content to you. By agreeing to or closing this notice, you understand and agree to such use and data collection. For more information about our privacy practices and your choices, please visit our privacy policy and cookie notice.

Sign in to Craftsy

Enter your sign in info below