Demystify the technique of making the foundation of some of the world's most celebrated desserts. We will provide you the skills of tempering egg yolks to make a variety of applications of the classic Crme Anglaise, the base to make ice cream, custard sauces, bread pudding, pots de crme, egg nog, crme brle, lemon curd and sabayon.www.culinaryvegetableinstitute.com/
