So, we spent our practical lesson time today cooking the creme Anglaise, caramel, brulee, coulis and a batter for the biscuits and tomorrow we get to do all the fun finishing touches (e.g. blowtorching our brulees). After spending a couple of hours cooking up these treats they were labelled, wrapped and put in the fridge. Painful as it was to to come home empty handed, the thought of tucking into them tomorrow is already making me drool slightly.
To add to this we even recieved what I am going to take as a compliment from the teaching chef. By which I mean he looked at the consistency of our creme anglaise and said "good". Perhaps not much to boast about, but a few other custards in the class had taken the unfortunate turn towards scrambled eggs. How our other custards will turn out tomorrow is yet to be seen. But, for now, I can sleep happy knowing that by some fluke I turned out a "good" creme Anglaise.