Unlock the secrets to versatile and delicious custards in this hands-on baking class. Learn the distinctions between crème brulée (a baked custard), pastry cream or pudding (a stirred custard), and panna cotta (a direct set custard). Through practical tips and tricks, understand how to use custards in various desserts and create your own flavor profiles. 

Karianne Souslby, executive pastry chef, The Gwen Hotel 
ITW Kitchen 3, Learning Center