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How to Make Perfect Custard, Part 1

March 4, 2011 • 11 Comments

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In the video below, A&M go on location in the kitchen at Peels restaurant in NYC with pastry chef Shuna Lydon, as she reveals the first of 5 essential tips for making perfect custard. To begin, a lesson on vanilla sugar -- how to make it and why it creates the best vanilla flavor in a custard. Stay tuned next week for Lydon's other expert tips.

Lydon's Tool of Choice Eggbeater, Shuna Lydon's Website

Follow Lydon through the world of pastry (and more) on Twitter and her aptly named blog, Eggbeater. This week's videos were once again shot and edited by filmmaker Elena Parker.

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Comments (11)

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Sepia2a

over 2 years ago nataliesztern

Any way to subscribe solely to Shuna's videos - of course I read all of Food52 but some parts I would like to subscribe specifically to.

Sara_clevering

about 3 years ago sarabclever

It's so fun to see the authors of the blog "in the flesh" (more or less). I love all these tips about vanilla beans--and it's reminding me to order some more stat. I had no idea you could use the whole pod like that. Off to the next video in the series...

Sara_clevering

about 3 years ago sarabclever

It's so fun to see the authors of the blog "in the flesh" (more or less). I love all these tips about vanilla beans--and it's reminding me to order some more stat. I had no idea you could use the whole pod like that. Off to the next video in the series...

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about 3 years ago jenniebgood

What an awesome tip - why not use our spices "nose-to-tail" as well? I'm waiting anxiously for Shuna's next clip!

Golden-raisins-half

over 3 years ago HystericalRaisins

I can't believe I've been throwing away the vanilla bean after scraping and infusing -- I now feel like I can actually get my full $2 out of the bean by drying and grinding it with sugar -- genius! Thanks for the tips, Shuna, and thanks for the videos A&M -- my future custard consumers thank you as well!

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over 3 years ago infojules

More please!!! : )

Mcs

over 3 years ago mcs3000

This is way too cool. Shuna is one of my fave pastry chefs (read her writing; dying to go to Peel's). Love her vanilla bean advice - awesome. Can't wait for part 2. ps. @mrslarkin is right - video is way too short! More Shuna, please!

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over 3 years ago Soozll

Boo-hoo...I'm not getting access to the video! The place where it should be is blank.

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Maybe try reloading the page? Sometimes it takes a bit for the video to buffer.

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over 3 years ago AmyRuth

Yep ... me too. Waiting for the next installment.. ha ha I do that too. YAY!!! I keep my vanilla sugar in an old applesauce jar he he How about you?

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Love the video! But way too short! Looking forward to part 2.