Creme Brulee and Flan

In one of the tastiest tussles to date, we bring two beloved desserts, the classic Crème brûlée and the feisty Flan, head to head, plate to plate, to see who reigns supreme when it comes to desserts of cream! Perhaps you assumed the two desserts were one in the same, as many do! Or maybe you scoff at the idea that they could even be considered comparable! Nevertheless, we will be diving straight into the facts to determine who is the King of Custard!

In this wickedly indulgent class, our experienced Chef Instructor will guide you step-by-step, in how to recreate these silky smooth, sensual desserts in a restaurant quality fashion in your very own home! Despite both dishes sharing textural similarities and requiring the exact same ingredients, you will be educated on the differences between them being four main factors: the ratio of ingredients, the manner in which the custard is thickened, the method of cooking and presentation. Flan, also known as Crème Caramel, stands upright, has a gelatin-esque, jigglier body and flipped over to expose a smooth caramel topping. Crème brûlée has a creamier, more pudding-like consistency, topped with a crisp layer of caramelized goodness. You will learn how to balance ingredients, create a thickening agent, the technique of baking in a water bath and how to use a torch to caramelise sugar. At the conclusion of your class, devour your decadent creations and decide which dessert 'takes the cake'!

No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the baking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing). You will work with other students in groups of 2-4.

Please arrive 15 minutes early to check in, especially if you’re part of a large group.