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Combining eggs with liquid to make a custard or sauce? You'll need to learn all about tempering: why it's important, when you need to do it, and how.| Serious Eats
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This classic baked custard becomes extra rich and dark with caramel both on the inside and out, and a higher ratio of cream and yolks than the usual.| Serious Eats
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Light and crisp cream puffs, filled with your choice of rich pastry cream, whipped cream, or crème légère, will satisfy dessert lovers everywhere.| Serious Eats