Finding our way from the Gard de Nord station to our hotel was challenging but we made it. Then to pick up our Paris Pass it was off to the La Cuisine Paris for a cooking class.
La Cuisine Paris cooking class
Our instructor, pastry Chef, Frances, kept us busy during the three-hour class, teaching and demonstrating each step and overseeing our progress. We made four French desserts including Madeleines, Creme Buelee, Baba au Rhum Chantilly and Mini Tartelette aux Pralines Roses providing us with plenty to eat at the end of the class and a box to take home.
This was a very fun experience with a friendly and helpful staff and I recommend it, should you have a chance to visit Paris. I did not receive compensation for my thoughts, just want to share a great experience. They offer many different classes too!
How to make Crème Brûlée
Combining the cream and eggs
You want to pour the hot cream into the egg and sugar mixture very slowly, just a little at a time, whisking so that your don’t cook the egg but have a smooth cream when finished.
Baking the Crème Brûlée
NOTE: in class we baked at 100 degree C. That converts to 212 F. But even at the slightly higher temperature, I needed to bake for a longer time. Baking time does depend on the size of the ramekin and how full it is. Some recipes suggest baking in a water bath but it isn’t necessary with this recipe.
Pretty good, I’d say!
Crème Brûlée Recipe
source La Cuisine Paris
- 2 1/2 cups whipping cream
- 60 g sugar (about a heaping 1/4-cup)
- 6 egg yolks
- /2 vanilla bean
DIRECTIONS:Preheat oven to 225 FMeasure the cream into a saucepan. Cut vanilla bean in half lengthwise; scrape the seeds out
and combine with the cream. Place over medium heat and bring to a simmer.
Remove from heat.In a large bowl, combine the egg yolks and sugar; whisk together.Slowly pour the cream into the egg mixture, just a little at
a time, whisking the two together.Pour into ramekins that are on a baking pan. Bake for 30-40
minutes or until the centers are soft set. Remove from oven and allow to
cool. Place in refrigerator.
At serving time, sprinkle the top of the Crème Brûlée with a thin layer of sugar. Using a small torch, moving in a back-and-forth motion, melt and caramelize the sugar.