To make crave-worthy custard from scratch with guidance from James Beard Award winner Gale Gand.
Gale's tips for making egg-, starch- and gelatin-thickened custards.
To transform each of your custards into versatile treats, including irresistible crème anglaise.
To whip up stovetop custards with ease before using them to make whole-egg lemon curd, rich rice pudding and more.
The secrets to surprisingly simple crème brûlée, guaranteed to become a signature dish the first time it's served.
Gale's tips for working with starch as you make pastry cream, vanilla pudding and even butterscotch pudding.
To take your custards to the oven to make French clafoutis and upside-down apple pancakes.
To make traditional Italian panna cotta and luscious raspberry Bavarian cream tarts to your repertoire, sure to be hits wherever they go.
STUDENT PERK Once you enroll in the class, you’ll also get an exclusive downloadable workbook with delicious recipes, a list of supplies you’ll need, and helpful tips, and tricks for conquering future custards recipes.