Cooking Class

Back by popular demand, the Alumni Association invites you into the personal kitchen of CSUSM alumna Chef Dayleen Coleman for step-by-step instruction of the French classic - Crème Brûlée. This is one of several Homecoming Week events.

Wednesday, October 21, 2020
5:30pm - 6:30pm

Register with your name and email address below! Registrants will be sent the Zoom link. Registration deadline is Tuesday, Oct. 20 at noon.

Fill out my online form.

Prep your ingredients in advance to make your creme brulee alongside Dayleen, or watch the techniques and prepare later.

Ingredients

3 cups half & half (700 g)
1/2 cup granulated sugar (100 g)
1 vanilla bean, 1 teaspoon vanilla extract, or vanilla paste
1/2 teaspoon salt (2 g)
8 large egg yolks*
demerara sugar as needed for topping

*seperate yolks from whites while cold. Let the yolks sit at room temperature for 30 minutes prior to class.

Equipment

medium sauce pan (2 qt)
whisk
heat safe spoon or spatula
medium bowl
heat-safe pitcher
metal sieve strainer
baking pan at least 2" deep
6 - 5 oz ramekins
torch*
temperature probe

*While a torch is the prefered method, the broil setting on oven can be used in place of a torch