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 sugar, eggs, 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?
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 a Custard, Part 4:
I thought plastic wrap out-gasses and isn't safe in the oven or microwave.
I'm with cheese1227…and how safe is plastic wrap in the oven, even at a low temp?
Why doesn't the plastic melt?
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!
So obvious the plastic tip, but never crossed my mind!
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