Today Lynne and I explored the world of French cuisine with a traditional crème brulee. First, we mixed up the custard, being careful not to scramble the egg yolks. Then, we baked the custard and let it chill in the fridge. Finally, sugar was sprinkled over the top of the custard and broiled with a kitchen torch. We ran into a couple challenges along the way, mainly including beating the egg whites to the proper consistency (pictured below) and removing the custards from the hot water bath after removing them from the oven. Overall, our foray into French cuisine was complete and we really enjoyed experiencing the behind-the-scenes work for a classic French dish. We learned how the methods have been time-perfected for a dish that has been around for so long. (We also made a chocolate mousse with the leftover egg whites for some extra immersion into the world of French desserts.)
