Custard Spectacular Part 2: Pudding Two-Ways (Salty & Sweet) | Bake it Up a Notch with Erin McDowell
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CUSTARD SPECTACULAR PART 2: In this episode of Bake it Up a Notch, Erin Jeanne McDowell dives further into the world of …
My local stores sell coconut whipping cream in a can. I have been able to make creme brulee with this and coconut milk.
Erin is the best! my favorite food person! ❤😀
Thank you for the recipes. I was wondering how you make creme patissiere, I can't seem to get rid of the taste of the cornflour (I think it's called cornstarch in America) any tips would be amazing, I just love those little fruit tarts.
WAIT WAIT WAIT WHAT is that beautiful chocolate domed pie at 1:17 I must know, oh goddess of the pie!!!!
Hello there! You werent kidding about using the spatula during cooking. Mixture really wanted to stick in those areas. Will it affect the pudding if I lessen the sugar in the recipe, perhaps by 1/3 to 1/2? I did not have dark brown sugar on hand, so i used light brown. Tasted like Butterscotch LITE. I also wonder if I could just use 1/2 and 1/2 instead of the combo of milk and HWC? Thanks Erin, love your videos. "kill" that enzyme!
mmmm, pudding.
Bake It Up A Notch – where 🧑🔬+ 🧑🍳 = 💯!! The scientist in me hangs on every word when you do these deep dives into the reasons for how & why things do what they do!!
Omg that enzyme!! I get that! Years ago I didn’t get that concept! Oooh! TY
Is there a specific temperature to know for certain you have killed the enzyme?
Love watching your baking videos!
the heat INactivates the enzyme and ACtivates the starch!!!
I really loved the extra bit of science in this, thank you!
Erin's vanilla pudding from The Fearless Baker is one of my most made desserts. Love it!
Fantastic master class! I've been making custard since I was a kid but didn't know the science of why I do what I do and it's nice to know I can explain it better now.
Thank you thank you thank you! I love love this! Cannot believe all the prep and research that obviously goes in to each episode. And they are all free!!! Happy baking people
Lovely! Is it possible to use just oat milk for other non-dairy flavors? Is arrowroot a thickening option? One of the people I would make this for has corn and wheat allergies
Thank you for another excellent video, Erin! I always look forward to learning from you. Your videos are also so joyful and comforting. You are amazing!
What would you change, if anything, to turn the coconut recipe into a pie?
I LIKE MY EGG ROLLS WITH RANCH 👌
Yum!!
Erin I love you soooo much my sister…may Allah blessed you ❤
Thank you for the dairy-free recipe! I heard "pudding" and thought, "I can't eat that." Honestly can't think of the last time I've been able to have one.
Is the paste better then the beans?
What is the temperature of the first boil?
She is simply too unpleasant to watch. How ever do I delete her? HELP!!!
Do they sell vanilla beans in supermarket never seen them
Whose this guy?
Please stop doing the shots from the side.
I hate when the person on screen is looking at the person in front and not at the people watching.
The key to presenting speeches, dialogs etc is to make the viewer feel like you're talking directly to them.
The whole side shot makes the presenter come off as not giving AF if you are watching, learning etc
I am going to try the dairy free coconut pudding. Love your videos, so informative!!
For me Erin is rocking some Janis Joplin vibes, don't know why exactly. But absolutely top notch presentation!
To the editor though, if you're so desperate to change the perspective all the time, why don't you stand behind one of the cameras and point your finger every two seconds to the one you desire to use. That way Erin could accommodate you and it wouldn't look so awkward.
Erin – the Queen of Life’s Indulgences.
ANNOYING!!