This week we tacked creme anglaise, flan and creme brulee. The creme anglaise wasn't too hard to make and turned out pretty great. The flan was okay, but the sugar that I put on the bottom of the ramekin was really hard to get out. We had made creme brulee previously in one of our previous courses, so that was pretty simple. The only thing was that I did not put enough sugar on top, so when I torched the sugar, it ended up burning part of the custard. We also made floating island with our creme anglaise. We did this by making some meringue and then added little dollops of it to the creme while it was over the stovetop. I just kinda plopped it on there and cooked it on both sides. I used some sugar that chef laid out on the sil-mat to make a little decoration on the plate. This is it!
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