How To Make David Kinch's Green Garlic Infused Custard

Finishing the last bite of broccoli off your dinner plate used to be a chore but thanks to David Kinch, it is now a delight. Try this Chawonmushi (Japanese style custard) and rejoice that broccoli is still apart of your life. So long are the days of drowning your broccoli with globs of cheese; embrace the rich, aromatic flavors of green garlic and broccoli and create this refined dish that is as tasty as it is good looking.
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PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season four, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chefs Gabrielle Hamilton and David Kinch, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
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[@Samurai78420]

I'm a Chef, and David Kinch was completely new to me when this series came out. And he's been one of my favorite Chefs since then. Super calm, nerdy smart, lol. He's badass

[@kidyuki1]

The shot of the broccoli florets being lowered into the oil is so hypnotic to me.

[@2pieces1cap]

the attention to detail is incredible chef

[@fglend73]

The man’s attention to detail is incredible.

[@partykrew666]

this guy is a genuis. that's all i gotta say

[@barry4988]

He definitely deserves his 3 Michelin stars.

[@doggieGZ]

I had this dish at Manresa. It was probably my favorite of the night.

[@BentLeey]

Love how thorough you are in explaining ingredients and what it adds to the dish, whether it's flavor, color, and aesthetics.

[@_danymal]

That is such a beautiful dish. And the chef is so skilled and talented both at cooking and explaining everything. Food poem❤️!

[@robinorhysrhys1562]

What a dish! And what a presentation! Great!

[@robinorhysrhys1562]

David, great!. This is a very clinical cuisine

[@Mal-Function4]

David Kinch is the Bob Ross of cooking.

[@ntnnot]

Would love to try

[@philbobstreehouse4900]

too precious

[@arasharfa]

i love broccoli so much. raw broccoli is my favorite

[@ItumelengS]

I am addicted to these, no joke

[@ItumelengS]

I am addicted to these, no joke

[@cleaningthepipes]

pretty brilliant

[@jamiestwrt]

Lovely

[@gabrielrom2912]

Does anyone know what the make is of the lovely pouring vase at 0:55?

[@areujokingme]

Wow.

[@yeahyeahyeahsok]

eating rice krispies while watching this :'( 2 am..

[@robertbunker2494]

Loved the presentation. Is spring onion different from green garlic or just a different name? Thanks so much.

[@malakabulo6726]

Robert Bunker its just a different name

[@shaynerawson878]

Wicked!

[@geniusparty6076]

mad scientist!

[@Theillusionis1]

wow

[@hamburgerzzzzz]

Kinch in 2016

[@dw5105]

does taste of the plant of broccoli

[@cathou051]

what is the ingredient at 2:49? thank you! xx

[@robertmarcellino7939]

Bonito flakes, aka katsuobushi

[@cathou051]

.

[@caminhantesolitario]

complex shit

[@caminhantesolitario]

Samuel Mason It doesn't matter. Don't have to be expensive to be complex

[@caminhantesolitario]

I hardly have any to throw and I probably would never eat that kind of food. Why insult me? Just because I think this dish is complex? I didn't said the price is fair. Don't be a dick, learn how to dialogue Samuel Mason

[@wheelerlight8541]

Calm down, sir.

[@Monke_BoyTR]

That will be 60 USD, please. Driving to MacDonalds after

[@MetalizedButt]

Also known as spring onions

[@Gardigy]

nope