1. Creme Caramels were first; they are the same thing as flan. We made caramel and poured it into ramekins, and topped the caramel with a simple custard. They were baked in a water-bath, then chilled for day 6.
2. Second we made creme brulee. It was flavored with rosemary, lemongrass, and macadamia nuts. It bordered on savory, and was a little strange.
We steaped the herbs in the custard.
The custard was poured into mold, and baked in a water-bath and chilled for day 6.
3. We also made a napolian. It is three layers of puff, diplomat cream, and fruit. The top layer of puff is coated with fondant, which is not my favorite thing.
4. Finally we used the rest of our puff to make palmiers, also known as elephant ear cookies. The puff is just rolled out in sugar, rolled up, sliced and baked.
We had a bunch of scraps left over, and we had a fun idea to use it up. We put it in muffin tins and baked it. They urned out pretty well.
5. As always, we made a platter but I forgot to photograph it. Oops!
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