Message sent! Check your Phone

How to Make Silky Smooth Caramel Custard - You're Doing It All Wrong

3y ago


Burnt, rubbery, or chunky should not be words used to describe your custard. Michael Recchiuti, cofounder and chocolatier at Recchiuti Confections in San Francisco, has a few tricks to help you achieve perfectly silky caramel custard every time. Didn't know that you were doing it wrong? To avoid any future mistakes, bone up with a few more You're Doing It All Wrong videos: Subscribe to CHOW: For more recipes, stories and videos, check out CHOW on Twitter:!/CHOW CHOW on Facebook: ========================================================