SA School of Cookery

A new Cookery school which opened on September 2009 will be celebrating their second year very soon.

This school is situated in Capital Park, Pretoria. They are well know for their huge range of professional and short courses. Ranging from Certificate in Professional cookery, Diploma in Professional cookery and Diploma in Patisserie. They also do have short courses: Curries of the world, Entertainment with style and many more to choose from! Please do pay them a visit between 08:00 am and 17:00 pm Monday to Friday. If you think you've got what it takes to become a Chef.. this is the place to be!

Please call us or send us an email for any enquiry
Tel: 012 323 5500
Fax: 012 323 0724
email: admin@saschoolofcookery.co.za
Chef Polla or,
Sales Manager Pieter

Creme Brulee

125 ml Milk
125ml Double Cream
3-4 drops Vanilla Essence
2 Meduim Eggs
1 Egg yolk
25g Castor Sugar

Method:
1. Warm milk, cream and vanilla essence in a sauce pan. Heat the oven to 100"C
2. Mix the eggs and castor sugar in 'n bowl.
3. Add the warm milk mixture, and stir well, pass through a strainer.
4. Pour into moulds and bake in a half full baking tray with water (bain marie).
5. Bake for 1 hour  untill the centre is nearly set,  to golden brown.
6. Leave to cool down and place in the refridgerator.
7. Sprinkle castor sugar over the top and caremelize the sugar with a blow torch until crispy on top.
8.ENJOY ITS THE BEST DESERT EVER!