How to pronounce “custard” in English

custard that's made with a puree of black truffles.

Custardy goodness. Baked French toast with cardamom?

Any custard basically is going to use a lot of egg yolks.

potato custard a brown sugar uh candy if you will and a gel of bourbon raw

and custards that you don't need an oven to make them.

It's all grey custard.

I have swirled frozen custard after college classes.

So with most big custards and puddings, when you bake it in the oven you want that little jiggle in the center,

This is like a yogurt custard.

It needs to be set like a custard.

An angel food cake and a giant custard.

I think page 29 for the plain custard base.

And then I cook some custard, which I'd opened in one of the previous videos.

you know whether it's pouring green custard over Peter mandon which is actually a very effective policy for for driving forward change on climate change

So it holds about 60 grams of custard.

It's sort of almost like custardy in the center.

The eggs are-- the yolk is just custarded out and exactly where I want.

We have really beautiful tofu that's like custard, and then there's different fried tofus that are all like-- Yamaki makes them, the soy sauce people.

was reduced to tears by making the the egg custard, the tamago for Chef Shiro.

And then this sort of beautiful ivory-colored yogurt custard gets poured on there, and it goes back.

And you're just going to let this custard cook at this really low temperature, 300 degrees, until--

So this base that we're making is essentially a custard.

And for me the combination of bullion with the custard is one of the great texture combinations that are out there.

And it will set into this kind of custardy kind of texture.

It's an egg custard.

The first chapter is creams, custard, and puddings.

And I'm looking to see whether it's like a baked custard.

We make hamburgers, and we make great custards and shakes.

So the bread here is the vanilla wafer cookies, and the cream is the custard you would make for your banana pudding.

And so caviar, this egg yolk that's cooked in smoked oil to almost a custard consistency, creme fraiche, and chive--

Some of the more complicated desserts, there might be a cookie and a cake and a custard and an ice cream.

Even though you might not want, you can take like a custard that you're cooking or something.

And so Bev says that she and my mom and dad looked at me just pouring my custard on top of my--

And it fills a cavity in the bottom of a bowl that's meant to hold that custard.

So let's see, this is the bowl with the cavity that holds the custard, the truffle custard.

You have the custard tarts.

How can I tell when my custard is done?

And then sometimes if I'm feeling super saucy, I'll add a little extra egg yolk just to give it more of a custardy feel.

American bread is 190 to 195, European bread 205 for custards, et cetera.

So it seems like, oh my gosh that's a lot of liquid but that's why it's so wonderfully custardy and then the chocolate's melted and, it's, we

Or, you can let them get soft, like a custard,