Copy & photos by Sophia Davison
In Mrs. Bertolina’s culinary science course, students are instructed to cook or bake something from a recipe. On May 9th, Mrs. Bertolina’s second period baked a Crème brûlée. Each of the six stations in cooking class created a dessert consisting of burnt sugar and rich custard base.
First, the vanilla bean cream will be placed into a saucepan and brought to a boil. After this the saucepan will be removed from the heat. Next, they cover and allow it to sit for 15 minutes. In a bowl, each team then whisked together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. The next step was to add the cream in small increments. They were instructed to stir constantly. Another group member then poured the liquid into ramekins. The last step of their day was to place the ramekins in the oven for about 45 minutes. The class will place the Crème brûlée in the refrigerator until next class period.
We interviewed two girls from Mrs Bertolina’s second period.
What was your favorite part of baking a crème brûlée?
Teja Moe: “I enjoyed being the team captain and helping to crack the eggs.”
Jillian Goldstein: “ During this lab, I was the sanitation person, I enjoyed washing the dishes”
Why is this class called “cooking with science”?
Teja Moe: “This class is called cooking with science because for every thing we bake or cook we learn the science behind it.”
What else is your class looking forward to cooking?
Jillian Goldstein: “I am looking forward to cooking boba, and mac n’ cheese”