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?
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 on How to Make Perfect Custard, Part 2:
Fantastic--in two one-minute segments I've already learned so much!
Fantastic--in two one-minute segments I've already learned so much!
Fantastic--in two one-minute segments I've already learned so much!
Yes, these are wonderful videos. I love the care and ease Shuna brings to handling the egg.
I love this series. Learning so much. Shuna is a badass! Also love the smiles on A&M's faces as Shuna talks. I'm smiling just watching it - can't imagine what it must have been like to be in her kitchen.
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