Dessert

How to Make Perfect Custard: The Big Reveal

by:
March 11, 2011

In the video below, A&M each dip their spoons into a ramekin of Shuna Lydon's sinfully smooth Butterscotch Pot de Crème. Basically -- there are no words beyond a satisfied "yummm" to express its sheer perfection, but we'd love to hear yours when you have at the recipe yourself! Thanks to Lydon's generosity, it's found a new home here on food52.

Butterscotch Pot de Crème by Shuna Lydon

And, don't forget to check-out Lydon's expert tips to the whole process of making a custard -- from vanilla sugar and eggs to scales and steam.

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.

5 Comments

Oui, C. October 18, 2011
Oh my....I haven't had butterscotch pudding since my Nana used to make it four me when I was a kid (drizzled with lots of fresh heavy cream for good measure). I will be making this recipe very soon, and thinking of Nana when I do. Thanks.
 
ChefJune March 14, 2011
Where is the recipe? I can't see it here.
 
Give M. March 14, 2011
I'm from Brazil and, as you know, flan is a very popular recipe in Latin America. So, I use the same technique showed here for my perfect flans. <br />And, as there's always new to be learned in this world, I was very surprised with the use of plastic film. I'm gonna try it next time.<br />Wonderful tips!! Thanks
 
mrslarkin March 11, 2011
That was fun to watch! I love the little pile of pecans in the puddle of butterscotch to scoop up! Are the nuts candied?
 
Sagegreen March 11, 2011
It looks as smooth as silk!