How to CookDessertTips & TechniquesVideosCommunity

How to Make a Custard, Part 3

0 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

In the video below, A&M step behind the scale in the Peels Restaurant kitchen in NYC with Pastry Chef Shuna Lydon who stresses the importance of weight in pastry -- it's the way to bake better and better, she claims, and doesn't have to be hard. And, if you haven't yet, check out Lydon's first two custardy tips (vanilla sugar and eggs)!

Stay tuned for this expert's final words of advice and the recipe for her Butterscotch Pot de Crème, served at the restaurant with cumin pecans and caramelized milk -- need we say more?

Lydon's Tool of ChoiceEggbeater, 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.

Tags: video

💬 View Comments ()