Who knew that eggs could be so versatile? And delicious? Turns out, almost everything creamy and rich is actually just egg yolks and sugar. Wow! Bad news for the cholesterol, but interesting. We experienced a whole week of the custard spectrum... from "Floating Islands" (an old, traditional French dessert -- "Oeufs A La Neige"), to Mocha Pots de Creme, to Ice Cream (Yes, it's actually just a custard... frozen), to Creme Brulee (Using a torch is awesome!), to Honey Parfaits with fancy macerated fruit compote, to Flan, to Souffles! I don't even want to think about how many eggs I cracked this week... And then consumed. Sorry, Doc!
