The 3 varieties of custards dessert lovers must master (baked, stirred and pastry cream)
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Custard is simply on the most important pillar of French patisserie and is something any aspiring pastry cook should master very …
Long live custard😀
why do you keep referring to custard as a french cream lol. Everyone knows it is literally the only sauce the English invented 😛
Oh how I love #3. I make mine from powdered custard but its always lumpy because I'm lazy about making it, but it still tastes nice and keeps me happy. Makes cheap sponge cake from the supermarket leap multiple ranks. LOL!
Great video!
Hi from England
I love all types of custard.
I love cooking – it has been my therapy through covid lockdown in England. My maternal grandmother was born in Ireland and came to United Kingdom in 1901 and was a great cook as my late mother learned to cook and so have i learnt to cook
My custard i make is Mascarpone Custard. I use this when making my trifle. Trifles are a traditional English thing at Christmas
is there any way to make that pastry cream gluten free?
There's custard. And then…there's French custard.
I can hear the angels singing.
Educational!
Great Tutorial!
Thank you for sharing!
Greetings from Singapore ❤
Edith, a happy and appreciative Subscriber
Really excellent teacher!
Good to know those temperatures
I follow all the rules and my custard always tastes eggy, is that normal?
What about American boiled custard? It's a drink
Superbe mon ami. Amitées du Brésil
Mon ami, c 'est qu'une austuce pour vous aider à faire la différence entre Scrape et Scrap. Quand vous essayiez de dire "scrape", vous avez dit "scrap". Gratter signifie prendre un outil et le passer sur l'objet (comme les gousses de vanille) pour enlever les petites graines. Cependant, SCRAP signifie jeter l'objet à la poubelle ou l'envoyer à la poubelle. Il y a une grande différence, n'est-ce pas ?
You are the best!
Thanks for the video. Can we use a liquid sweetener the same way?
How would I scale this? I cook for 45 people so how many more eggs would I add?
I love all custards!
Thanks for taking the time to share these delicious recipes!🥰✨
I searched alot about this sauce recipe thank you for sharing this recipes
I make the first two with goats milk, eggs, and honey. Works great (and its all home grown items for me).
I've been asked to make a snot slab (vanilla slice) for Christmas so this was nice timing.
i can't wait to try! I thank you 😀
The absolute best video on making custard I’ve seen. 😊👍
Thanks for sharing.
Thank you, it was very informative. The only thing that surprises me is that you make sauces and custards in a saucepan, not a saucier. I might be wrong but I think that saucier was included in the Mauviel set that you bought.
Great video. I have a question; why do we heat milk with vanilla? can't we just add cold milk with vanilla paste?
Wonderful lesson – thanks so much and happy holidays.
Je praat te veel
My favorite channel, one of the best!!!!! ❤️🙏🏻🙏🏻❤️
Any suggestions for the best way to add lemon flavouring into the custard? Would the acidic lemon juice affect the eggs as well? Or would zest be the best way to go?
I have 3 recipes for my ice cream base. Decadent, Rich, and Flavour Release. To make roughly 1kg.
Decadent: 110g egg yolk, 143g sugar, 245g milk, 470g double cream, 0.7g salt, 1.8g stabilizer.
Rich: 75g egg yolk, 154g sugar, 370g milk, 370g double cream, 0.7g salt, 2.7g stabilizer.
Flavour Release: 125g egg yolk, 137g sugar, 630g milk, 30g double cream, 0.7g salt, 2.7g stabilizer, 40g skim milk powder.
Decadent is insane, and really only works with vanilla. The high fat content holds on to flavour, so can be difficult to taste whatever the milk was infused with. Flavour Release is geared towards carrying whatever you infused the milk with smack bang into your taste buds. Rich is a balance of both.
I have no idea where I got the above from, but they have served me well.
Thank you so much!
This is a great idea for Christmas, go for the simple one this year. A simple vanilla pudding 😊
Happy Thanksgiving from Texas 🙂