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Published on Aug 7, 2012
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.
======================CHOW.com========================= 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: http://www.youtube.com/show/youredoin...