Decoding French Baking: The Secrets to Making Perfect Baked, Stirred, and Pastry Cream Custards

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Custard is one of the most essential pillars of French pâtisserie—a foundational skill every aspiring pastry cook should master early on. In this video, I demonstrate how to make three key types: baked custard, stirred custard, and pastry cream.
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INGREDIENTS (used in each demonstration)

2 eggs ( whole or just egg yolk)
50 grams white sugar
250 ml whole milk ( full cream cream)
half a vanilla bean ( seed scraped in the milk
12.5 grams corn starch (for pastry cream only)
12.5 grams flour ( for the pastry cream only)

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