Online Class

Creamy, Dreamy Custards: Techniques & Treats

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Create three types of custard and transform each into crowd-pleasing desserts, from classic crème brûlée to comforting rice pudding.

Skill Level


What You Get

  • 6 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Gale Gand
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Make crave-worthy custard from scratch with guidance from James Beard Award winner Gale Gand. First, get Gale's tips for making egg-, starch- and gelatin-thickened custards. Then, transform each of your custards into versatile treats, including irresistible crème anglaise. Whip up stovetop custards with ease before using them to make whole-egg lemon curd, rich rice pudding and more. Discover the secrets to surprisingly simple crème brûlée, guaranteed to become a signature dish the first time it's served. And, learn Gale's tips for working with starch as you make pastry cream, vanilla pudding and even butterscotch pudding. Finally, take your custards to the oven to make French clafoutis and upside-down apple pancakes. Plus, add traditional Italian panna cotta and luscious raspberry Bavarian cream tarts to your repertoire, sure to be hits wherever they go.

Lesson Breakdown

1. Egg-Thickened Custards
Meet Chef Gale Gand and begin class with a classic custard every cook should know: crème anglaise. This versatile, egg-thickened sauce is the basis of myriad delectable desserts. Make it with Gale's guidance, then drizzle it over berries or turn it into ice cream!
2. More Stovetop Custards
3. Oven Custards
4. Stovetop Custards With Starch
5. Oven Custards With Starch
6. Custards With Gelatin

Taught by

Gale Gand
Gale Gand
Gale Gand is the pastry chef and partner of Chicago's Spritz Burger, and a partner in the Michelin one-star restaurant Tru. She served as host of Food Network's long-running show "Sweet Dreams" and is also the author of eight cookbooks, including “Butter Sugar Flour Eggs” and “Short and Sweet.”

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