Sweet Essentials: Custards, Curds & Meringues

Explore the science and craft behind the desserts that rely on one perfect ingredient: the egg. In this technique-driven class, you’ll whip meringue to glossy peaks, fold delicately for maximum lift, and bake mini pavlovas with a crisp exterior and cloudlike center. You’ll cook velvety curd without scrambling, coax a raspberry soufflé to rise tall and proud and blind-bake tart shells for a bright, citrusy finish.Signature Series classes: As part of our Signature Series, this class goes beyond recipes to explore the chef-trusted techniques and stories behind each dish, so you can confidently recreate them—all to celebrate 30 years of our cooking classes.