per class
Winter Holiday Baking With Creme Brulee Dessert!
Completed by 135 learners
Ages 10-15
Live One-Time Class
Live video meetings
Meets once
3-12 learners per class
55 min
What's included
1 live meeting
55 mins in-class hoursClass Experience
US Grade 5 - 8
Beginner Level
Learn how to make this classic, creamy French dessert. Top with caramelized sugar and fresh fruit and you have an amazing, restaurant-worthy dessert! It's also gluten-free! In this class, we will be mixing everything from scratch and baking the créme brulée in the oven. Students will prepare the custard on the stovetop, mix all ingredients together, and learn how to cook them in the oven in a water bath. At the end of class, I will demonstrate how to make a caramelized sugar topping under the broiler so students can complete it on their own when they serve their dessert. Class Instruction will include: - demonstration and discussion of measuring and mixing techniques - demonstration of heating ingredients to the proper temperature - demonstration of 'tempering' eggs as we mix ingredients - preparing custards for baking and water bath - modeling of proper oven usage and safety I will model the process of preparing the créme brulée in my kitchen as the student follows along while making their own. Students will need extra time after class to finish baking their creme brulee, around 30-40 minutes. Optional garnish will take about 15 minutes to prepare and cook upon serving. This is a highly interactive class and students are encouraged to ask questions as we cook together! Limited parental supervision is required for this class since we will be using the stovetop, oven, and handling hot pans and water. Everything that you will need for this class is included in the materials section below.
Learning Goals
Learn how to make custard on the stovetop including tempering eggs. Students will also learn how to cook with a water bath.
Other Details
Parental Guidance
Limited parental supervision is required for this class since we will be using the oven, stovetop, and handling very hot pans.
** Creme brulee is cooked in a water bath which involves filling a 13x9 pan with simmering hot water and placing the small custard cups inside it to bake. Students may need assistance taking the heavy pan in and out of the oven for safety reasons.
Allergy Disclaimer: This recipe contains dairy: eggs and cream.
This is a gluten-free recipe.
Attendance Reminder: Please note that Outschool policy is that all students on camera and participating in class must be enrolled in the class. If any other learners are present on camera or participating I will have to remove all learners from the classroom until only the learner(s) enrolled are present. These policies are put in place by Outschool for the safety of all learners. Thank you for your cooperation!
Supply List
5 large egg yolks granulated sugar 1 quart heavy cream or heavy whipping cream salt pure vanilla extract or a vanilla bean pod 1/4 teaspoon espresso powder (optional) 2-quart saucepan wire or rubber whisk rubber spatula small mixing bowl 6-8 small oven-safe glass cups or ceramic ramekins 13x9 baking dish
1 file available upon enrollment
Language of Instruction
English (Level: A1)
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Meet the teacher
Teacher expertise and credentials
Bachelor's Degree from University of California, San Diego
I have been baking for over 30 years and specialize in creating delicious pies, breads, and cookies. I have provided professional-grade desserts, pies and cake pops for many birthdays, graduations, baby/wedding showers, and community celebrations.
I am a graduate of the University of California at San Diego with a degree in Political Science. My teaching experience includes homeschooling my own two children for 18 years. I also have been teaching online for the past 5 years.
Fun fact about me: I began baking on my own as a latch-key kid in the 80's. Many of my first attempts were completely inedible!
Now, after many years of experience and perfecting my craft, I'm excited to share my passion for baking with young learners!
Reviews
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