Creme Brulée

Crème Brûlée: Crack the Code to Custard Bliss

Step into the sweet side of French culinary tradition with this hands-on class dedicated to the iconic crème brûlée. You’ll learn to craft the silkiest vanilla bean custard from scratch, mastering the balance of cream, egg yolks, and sugar. Then comes the magic: torching the sugar topping to create that signature glassy crack—equal parts science and satisfaction.

Each student will take some home.

Whether you’re a dessert devotee or just love a good culinary showstopper, this class is your golden ticket to custard perfection.

Adult:  $55

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Celebrating Summer’s End Harvest

Hello, friends and fellow food enthusiasts! Chef Valerie Hanson here, and I’m thrilled to welcome you to another flavorful installment from the Art of Cookery Cooking School. As the days grow shorter and that crisp autumn breeze starts to whisper through West Michigan, our local farms are bursting with a late-summer harvest that’s as colorful as it is delicious.  Below, find upcoming classes, two recipes, pairing tips and more.

The Magic of Summer’s End in West Michigan

There’s something special about this time of year in our neck of the woods. The farmers’ markets are overflowing with apples, pears, root vegetables, squash, and more. It’s the perfect time to gather up these treasures and create mouthwatering meals that celebrate the bounty of the season.

Here is a quick pairing some of the season’s produce:

Fruit/Vegetable

Wines

Cheeses

Herbs

Apples

Chardonnay, Riesling, Cider

Cheddar, Brie, Gouda

Rosemary, Thyme, Sage

Pears

Sauvignon Blanc, Pinot Grigio

Blue Cheese, Goat Cheese

Tarragon, Basil, Mint

Acorn Squash

Pinot Noir, Zinfandel

Gruyère, Parmesan

Sage, Thyme, Rosemary

Sweet Potatoes

Merlot, Syrah

Feta, Mozzarella, Cheddar

Cinnamon, Nutmeg, Thyme

Whether you’re a seasoned cook or just starting out, the abundance of fresh produce makes it easy to whip up something spectacular. Personally, I think there’s nothing quite like the crunch of a just-picked apple or the comforting aroma of cinnamon and caramel bubbling away in the kitchen.

Print Recipe

Caramel Apple Bread Pudding

ThisCaramel Apple Bread Pudding is warm, comforting, and perfect for sharing as summer fades into fall.
Prep Time20 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Bread Pudding
Servings: 6

Equipment

  • 8x8 baking dish
  • 1 medium bowl
  • 1 whisk

Ingredients

  • 4 cups day-old bread, cubed anykind works, but I love a rustic sourdough
  • 3 large apples, peeled, cored, diced NOT red delicious
  • 2 cups milk
  • 3 large eggs
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 1/4 cup melted butter
  • 1 tsp vanilla extract
  • 1/2 cup caramel sauce see recipe below, or use store-bought
  • 1/8 tsp salt

Instructions

  • Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish.
  • Spread the cubed bread and diced apples evenly in the dish.
  • In a bowl, whisk together milk, eggs, sugar, cinnamon, melted butter, vanilla, and salt.
  • Pour the mixture over the bread and apples, pressing gently so everything absorbs the custard.
  • Drizzle caramel sauce over the top.
  • Bake for 35–40 minutes, until golden and set.
  • Serve warm, maybe with a scoop of vanilla ice cream for good measure!

Notes

Have an electric pressure cooker?  Make your own one ingredient caramel sauce. 

Easy Button 1-Ingredient Caramel Sauce:

Making caramel sauce using sweetened condensed milk in a pressure cooker is a simple and delicious method. Here's how you can do it:
  1. Prepare the Can: Remove the label from a can of sweetened condensed milk. Make sure the can is not dented or damaged.
  2. Place in Pressure Cooker: Place the can on its side in the pressure cooker. Add enough water to cover the can completely, ensuring there is at least an inch of water above the can.
  3. Seal and Cook: Seal the pressure cooker and set it to high pressure. Cook the can for about 40 minutes. If you prefer a darker, thicker caramel, you can cook it for up to 60 minutes.
  4. Release Pressure and Cool: After the cooking time is up, carefully release the pressure according to your pressure cooker's instructions. Allow the can to cool completely before opening it. This is very important to avoid any risk of burns or injury.
  5. Open and Enjoy: Once the can is completely cool, open it, and you'll have a rich, creamy caramel sauce ready to use!

Art of Cookery’s Upcoming Classes & Costs

Ready to sharpen your culinary skills or just have a deliciously good time? Here’s what’s coming up at Art of Cookery:

Class

Date

Time

Cost

Sweet Pickled Beets

09/24/2025

1:00 PM

$40

Sushi Sensation

09/22/2025

5:00 PM

$40

Tamale Making

09/29/2025

1:00 PM

$50

Veggie Burger

10/01/2025

2:00 PM

$30

Pumpkin Pie Perfection

10/14/2025

1:00 PM

$40              

Winner Winner Chicken Dinner

10/17/2025

5:00 PM

$39

Yaki Udon

10/19/2025

1:00 PM

$39

All classes are hands-on, fun, and designed for cooks of every level. You’ll leave with new skills, recipes, and maybe a few new friends!  Want a different topic?  Reach out and make a request.  Go to our website and scroll down to find our calendar of classes to see more of the upcoming schedule.

Join Us in the Kitchen!

If you’re inspired by the harvest and eager to learn, come join us at Art of Cookery in Whitehall. Our kitchen is always filled with laughter, learning, and lots of delicious food. I can’t wait to cook with you!

To sign up for classes, visit our website at https://artcookery.com or send an email to ICan@artcookery.com or text to 231.740.4065.  Let’s toast to the end of summer and the start of a mouthwatering autumn. Happy cooking!