Come join us as we learn how to make
a crème brûlée with a lacy, sheet-thin, crackly, and caramelized top
We've distilled the wisdom and technique from three culinary greats: Anthony Bourdain, Julia Child, and Dorie Greenspan
We think you'd really like it, just as our friends do — and our guests at Supper Club Viv!
Learn some French as well . . .
like "brûlée," "bain marie," and that important kitchen word,
mise en place
Crème B. Quiz
How should you whisk your yolks?
A. Till you arrive at a "ribbon" stage
B. Till it's light, fluffy, and airy
C. Till it's well-blended, but not airy
viv will give you the answer
and she'll show you how and why
our very own technique word
viv will show you how to train your fire
Want to know
not just how to make a crème brûlée
but how to be a more intelligent baker?
viv will share . . .
practical kitchen skills + vital pastry techniques
"I focus on techniques rather than the recipes because the technique is the most important part of the recipe."
Sat | 21 Mar 2020 | 2PM to 5PM
a basic level masterclass
🥚 LESSON + Q&A
other takeaways: choice of sugar, ideal ramekins, infusing flavors, setting up a dependable bain marie
a spiral-bound recipe printed on hardy 120gsm paper, capturing a step-by-step workflow, a mise en place guide, an equipment checklist — all prefaced by a personal reflection, Brûlée, Burnt, Beautiful
🥚🥚🥚 HANDS-ON + DEMO
a "sexy-brûlée" hands-on
a bonus recipe
MOUSSE AU CHOCOLAT
Mastering the Ultra-Light, Eggless Mousse, Inspired by Dominique Ansel
rooibos tea w/ our crème brûlée + a kiss of mousse
$98 per guest | five students per class
11 toh tuck road . 596290
Created with images by stevepb - "egg eggshell broken yolk shell yellow egg" • Charisse Kenion - "untitled image"・Mark Mahaney - Thomas Keller・Vivienne Yeo - crème brûlée, mousse au chocolat, fire, recipe