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In the video below, A&M return to the kitchen at Peels restaurant in NYC with pastry chef Shuna Lydon, as she reveals her second essential tip for making perfect custard (check out the first tip on vanilla sugar). A self-proclaimed "student of the egg," Lydon shares her custard-chilling technique and her secret to perfectly delicate scrambled eggs.
Stay tuned for the rest of five Lydon's expert tips and, later today, the recipe for her Butterscotch Pot de Crème, served at the restaurant with cumin pecans and caramelized milk -- need we say more?