Food52 Hones In On Custard Making, with me, at Peels {Pastrylandia}

A long standing aversion to being inside fast whizzing frames, aka TV & film, has recently been challenged, in the best possible way.

Amanda Hesser & Merrill Stubbs, the incredibly energetic, lively, smart, generous, silly, gorgeous women behind & inside Food52 entered the Peels pastry kitchen [aka Pastrylandia] and made a video of me making Butterscotch Pot de Creme.

But instead of airing one video of it all, they've broken it up into 5 parts!

Part 1 is all about Vanilla Sugar. In Part 2 I address how to achieve silky smooth voluptuous soft silken delicate custard. For Parts 3-5, keep connected to Food52's Video link.

 

Comments

[Annika]

Thank you! The vanilla-into-the-sugar tip is great, and I now know how to salvage a vanilla pod AND that you should make scrambled egg from a cold pan. You are very good to listen to. Can't wait for the next few clips!

[Ellen Mandel]

Your Butterscotch Pot de Creme deserves all the attention!!!! It's the ABSOLUTELY MOST DELICIOUS!!!!!

[Janet]

I saw Video #3 and really like your idea about the plastic wrap instead of foil. You're so right about when you check on your custard, you need to open up the foil. That releases all that lovely steam which help keeps your custard soft and moist. Thank you.

[Jill Alyse Davis]

Hi Shuna,

I really enjoyed learning from you on Food52!

I am a novice baker (I took one class from the SFBI) who would like to learn more.

I would also like to get more use out of my kitchen scale. Can you recommend an amazing cookbook that ingredients in terms of weight, not volume? Have you authored such a book?

Warm regards,

Jill