Cook 'N' Tell Cooking School

Cookin' up fun since '91

732.577.8484

Welcome to the home of Cook 'N' Tell, the longest running cooking school in Monmouth County and in central New Jersey -- the best place for both adults and kids to learn how to cook through adult cooking classes and children's cooking classes as well as cooking parties.  All adult and kids cooking parties are individually designed as are the private cooking classes.

Learn and taste a variety of cuisines in the intimate and friendly way that only Cook 'N' Tell Cooking School offers. Spend quality time in the relaxing environment next to other culinary explorers in a unique kitchen in Colts Neck, New Jersey. Located in Monmouth County in Central New Jersey, it's a charming community that still has many produce and horse farms. The relaxed home kitchen/classroom environment lends itself to classes that are more festive than formal.

Private cooking classes, such as Corporate Team Building classes, children's birthday parties, children's parties for scout troops, adult birthday parties and 'couples cooking' parties are all available.

 

 

ESPRESSO CREME BRULEE

ESPRESSO CRÈME BRULEE

Yield – 8 – 4 ounce ramekins

Oven – 325F.

1 ½ cups milk

1 cup cream

¼ cup sugar

¼ cup light brown sugar

2 Tablespoons espresso powder (1 if desire less intense coffee flavor)

2 teaspoons vanilla

Pinch salt

2 eggs

4 egg yolks

Extra granulated white sugar

Position a rack in the center of the oven. Preheat oven to 325F. Have a shallow roasting pan about 2” high, large enough to accommodate the ramekins. Line the pan with a clean kitchen towel.

  1. Heat the milk, cream, sugars, vanilla and salt in heavy bottomed saucepan. Stir until the ingredients combine and bring just to the boiling. Remove from heat.
  2. In a medium bowl or large measuring cup, combine the eggs and yolks. Temper by adding a small amount of the warm cream mixture, whisking the entire time. Slowly add the rest of the cream, or the warmed eggs to the saucepan. Combine well and strain into a 2 Qt glass measuring cup with a spout.
  3. Pour into 8 (4-ounce) ramekins and arrange in the prepared baking dish. Fill the dish ½ -1/3 of the way up the sides of the ramekins with very hot water. (pour carefully to prevent splashing into custard)
  4. Bake the custards for 18-20 minutes, or until edges are set. The centers should slightly quiver. (Center is still little wobbly). Do not over bake.
  5. Remove immediately from the water bath to a baking dish, and fill with ice to chill quickly. Let cool, and refrigerate for at least 2 hours until thoroughly chilled.
  6. To serve – Sprinkle 2-3 teaspoons sugar in an even layer using enough sugar so the custard is not visible.
  7. Carefully use a kitchen torch to caramelize the sugar as demonstrated OR
  8. Broiler Method – Place custard in a high sided roasting pan. Surround ramekins with ice cubes. Place pan about 5” from broiler. Broil for 1-2 minutes or until the sugar melts and turns a dark caramel color. Watch carefully. May need to turn the pan for even browning.

PRINTER FRIENDLY VERSION

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