How to Make a Custard, Part 3

March 8, 2011 3 Comments

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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.

Topics: Videos, Dessert, Tips & Techniques, Community, How to Cook

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Comments (3)


almost 3 years ago NakedBeet

I discovered eggbeater a few years ago and love Shuna's writing and sensibility. She also takes after my own heart and writes about the beauty of the untypical dessert. Her imagination is incredible and I'm excited she's cooking again in NYC!


over 3 years ago nataliesztern

I have to catch up but this is fabulous and really nice for Shuna blog followers to see her in action. Shuna you are fantastic teacher on these videos.


over 4 years ago Sagegreen

OK, that makes the case for the next purchase- a scale it will be. Thanks for these videos!