Now that I've been in culinary school, the most memorable course is Dessert, so I decided to make a luxurious Vanilla Bean Custard (or Creme Brulee without the Brulee). Nonetheless, it was very delicious and silky!
One day, I decided to head to Chelsea Market in New York City (near 8th Ave and 14th Street). I wandered the halls of the market and saw "Spices and Tease". They had array of spices and teas in shallow bowls all laid out; I was definitely in heaven. All the different smells and aromas igniting my creativity, but I was searching for something I could do for my mother. Then I see a small bottle of plump and moist Madagascar Vanilla Beans and that's when I knew I wanted to make Vanilla Bean Panna Cotta first. Unfortunately when I checked my baking supplies at home, I didn't have any gelatin, so I decided to make Vanilla Bean Custard (using eggs to bind instead of gelatin).
First the photos with the description and then I will provide the recipe down below.
6 Vanilla Bean Custard (had a bit of foam but it didn't change the flavor)
I wanted to show that there are actual Vanilla Beans in this Custard, so those black specs are proof!
Vanilla Bean Custard
There's a bonus!!! I brought home the Puff Pastry Dough that I've made in culinary school and I made these!!! They are call Palmier or Butterfly Cookies or Elephant Ear Cookies, whichever name you call them, Everyone can agree that Palmier are so DELICIOUS! Very Buttery and Caramel like! I'm drooling just typing what my experience were with these.
Please Admire the Melted Sugar in between each Palmier!
Hope you enjoyed this Mother's Day Sweet Treats! Please comment and Subscribe for new updates in my 6-month Culinary Program and upcoming new recipes. I'm slowly developing new recipes and sharing on this very blog!