With any recipe containing few ingredients, the devil is in the details. Custards are a good example of this. Here we demystify that process by answering important questions like why you should bake custard in a water bath, and why should you strain custard. We will also teach you the science behind these desserts, why custard thickens, as well as how to avoid a lumpy custard (and how to fix those lumps when they do happen) so that you can be successful every time. As always, we will share with you our picks for the best ingredients and essential equipment, including the best saucepan, whisk, and kitchen torch. You’ll understand how to temper the egg mixture to avoid curdling, and learn to make a water bath, or bain marie. By the end of this online cooking class, you will be able to prepare several classic custard-based recipes such as Crème Brûlée, Flan, and Pots de Creme.