Help
PAI

Make video

Melbourne Fig Baked Custard

A 9:16 storyboard, 94 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Warm kitchen, oven tick, no lyrics.

Back to the recipe

  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Melbourne Fig Baked Custard, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.

    Voiceover. Melbourne Fig Baked Custard. Melbourne Fig Baked Custard keeps the fig in the dough, not only on top, and it is baked by weight so the batch repeats. Here is the whole thing, one move at a time.

    On screen. Melbourne Fig Baked Custard

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Melbourne Fig Baked Custard, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Melbourne Fig Baked Custard. Melbourne Fig Baked Custard keeps the fig in the dough, not only on top, and it is baked by weight so the batch repeats.

    On screen. Melbourne Fig Baked Custard

  3. Scene 3 · ingredients · 6s

    Mise en place

    Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.

    Voiceover. Set out rice flour, brown sugar, egg, whole milk, olive oil. Measure before the pan is hot.

    On screen. Mise en place

  4. Scene 4 · equipment · 5s

    Equipment

    Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.

    Voiceover. You need Oven, 8-inch or 9-inch pan, Scale, Mixing bowls, Parchment, Cooling rack, Oven thermometer, Skewer.

    On screen. Oven · 8-inch or 9-inch pan · Scale

  5. Scene 5 · step · 6s

    Step 1

    Shot. Melbourne Fig Baked Custard: step 1. Natural window light, ivory linen, no text, no logo.

    Voiceover. Heat the oven to 325°F / 163°C. Weigh every ingredient for Melbourne Fig Baked Custard before you mix. Melbourne Fig Baked Custard keeps the fig in the dough, not only on top, and it is baked by weight so the batch repeats.

    On screen. Heat the oven to 325°F / 163°C. Weigh every…

  6. Scene 6 · step · 6s

    Step 2

    Shot. Melbourne Fig Baked Custard: step 2. Natural window light, ivory linen, no text, no logo.

    Voiceover. Set out the equipment and line the pan. Melbourne Fig Baked Custard sticks when the pan is bare, so use parchment or liners.

    On screen. Set out the equipment and line the pan.…

  7. Scene 7 · step · 6s

    Step 3

    Shot. Melbourne Fig Baked Custard: step 3. Natural window light, ivory linen, no text, no logo.

    Voiceover. Whisk the dry ingredients. Mix the eggs, liquid, and fat in a second bowl, then fold in the fig.

    On screen. Whisk the dry ingredients. Mix the eggs,…

  8. Scene 8 · step · 6s

    Step 4

    Shot. Melbourne Fig Baked Custard: step 4. Natural window light, ivory linen, no text, no logo.

    Voiceover. Combine the bowls until Melbourne Fig Baked Custard has no dry streaks. Stop there. Extra mixing makes a tough crumb.

    On screen. Combine the bowls until Melbourne Fig Baked…

  9. Scene 9 · step · 6s

    Step 5

    Shot. Melbourne Fig Baked Custard: step 5. Natural window light, ivory linen, no text, no logo.

    Voiceover. Scrape the batter or dough into the prepared pan and level the top so the center is not a mound.

    On screen. Scrape the batter or dough into the prepared…

  10. Scene 10 · step · 7s

    Step 6

    Shot. Melbourne Fig Baked Custard: step 6. Natural window light, ivory linen, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Bake 39 min in real time.

    Voiceover. Bake at 325°F / 163°C for about 39 minutes. The center of Melbourne Fig Baked Custard wobbles only in a small circle, like set custard, and a spoon comes out clean at the edge.

    On screen. Bake at 325°F / 163°C for about 39… · Bake 39 min

  11. Scene 11 · step · 6s

    Step 7

    Shot. Melbourne Fig Baked Custard: step 7. Natural window light, ivory linen, no text, no logo.

    Voiceover. Cool Melbourne Fig Baked Custard in the pan for 10 minutes, then unmold it onto a rack. Cutting it hot compresses the crumb.

    On screen. Cool Melbourne Fig Baked Custard in the pan for…

  12. Scene 12 · doneness · 6s

    How you know it is done

    Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.

    Voiceover. The center of Melbourne Fig Baked Custard wobbles only in a small circle, like set custard, and a spoon comes out clean at the edge.

    On screen. Doneness

  13. Scene 13 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. Melbourne Fig Baked Custard browns before the center is done. Tent the top with parchment and keep baking until the doneness cue is true in the center. Melbourne Fig Baked Custard comes out dense, sunk, or dry. Mix only until the flour disappears, weigh the fat and liquid, and take it out at the cue rather than by the clock alone.

    On screen. Common fixes

  14. Scene 14 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool Melbourne Fig Baked Custard. Refrigerate custard and fresh-fruit fillings the same day and eat them within 3 days. A fruit crisp without custard can sit covered overnight.

    On screen. Storage

  15. Scene 15 · nutrition · 5s

    Nutrition lower third

    Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.

    Voiceover. One serving is about 154 calories, with 3.4 grams of protein. Pai marks it Moderate.

    On screen. 154 kcal · 3.4 g protein · Moderate

  16. Scene 16 · plate · 5s

    Plate and close

    Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.

    Voiceover. Serve 8 pieces. Eat while it is at its best.

    On screen. Melbourne Fig Baked Custard

  17. Scene 17 · cta · 4s

    Close

    Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.

    Voiceover. Cook Melbourne Fig Baked Custard from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.

    On screen. Cook it from the recipe

Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.