Dessert

How to Make a Custard, Part 4

by:
March 10, 2011

In the video below, back in the kitchen of Peels restaurant in NYC, pastry chef Shuna Lydon shows A&M a technique with plastic wrap that "encourages" perfect steam and therefore, the smoothest pot de creme. Lydon opts for restaurant-quality plastic wrap in place of aluminum foil -- by all means do the same if you're confident in the thickness of your brand. Be sure to check out the rest of Lydon's tips en route to custard completion: vanilla sugareggs, and scales!

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

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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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6 Comments

PRST July 3, 2013
Plastic wraps are not created equal. Some are considered safe for microwaving. Those typically used in professional kitchens and catering are not.
 
cincoymaya December 26, 2011
I thought plastic wrap out-gasses and isn't safe in the oven or microwave.
 
lissi October 2, 2011
I'm with cheese1227…and how safe is plastic wrap in the oven, even at a low temp?
 
cheese1227 March 17, 2011
Why doesn't the plastic melt?
 
Sagegreen March 12, 2011
I am going to try this method. Usually I have used cool water to slow the baking. But I will try the hot water and the covered bath to compare results. Thanks!
 
Lisycooks March 11, 2011
So obvious the plastic tip, but never crossed my mind!