Jason: "I'm making 12 lemon meringue cupcakes with crème pâtissière filling."

Jason: ""I've never used [vanilla pods] before cuz none of my sort of family bakes sort of on this level and stuff you see on tv, they have a really expensive or just. I'm used to vanilla extract and this has seeds in it so it has the look."

Voice-over: "A crème pâtissière is a cooled custard created by carefully adding beaten eggs and sugar and flour to milk, infused with fresh vanilla or extract. The mixture must be continuously stirred over a moderate heat. This warms the fat, causing the mixture to thicken, making it suitable as a filling or topping. Too much heat can cook the eggs, creating a lumpy, useless mess."