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Over the stove soft or “boiled" variety of custard achieves a gentle creaminess. The baked method finds the custard gently insulated by a hot water bath to prevent exposure to the direct heat and overcooking. The white of the egg serves to strengthen the mixture and the yolk contributes the qualities of richness and tenderness.
Eggs are very sensitive to both temperature and long term heat exposure. They form a solid congealed state at a surprisingly low temperature - 158 degrees for the whites and near 180 degrees for the volks.
Unprotected by fiber or fat, the
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