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custards.
Success with custards in any form is the result of only two rules. The first is simply to follow the correct proportions of yolks, whites, and milk as the directions indicate, mixing well if you want a less firm custard, or until the eggs are just mixed with the sugar or perhaps one in which it has become firmer and could be molded.
The second is to be patient with the heat. The two work together as the amounts depend on the way the custard is cooked, either softly in a pot until it almost boils, or baked in the oven. ■■ *
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