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Torrijas Caramelizadas Recipe | Spanish-Style Caramelized French Toast
You've got to try Spain's custardy, crunchy, and creamy way to turn toast into a decadent treat.| Serious Eats
You've got to try Spain's custardy, crunchy, and creamy way to turn toast into a decadent treat.| Serious Eats
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Chawan mushi is a delicate, ethereal egg custard from Japan. The trick is to use as much liquid as possible in proportion to the eggs, which produces the soft, silky texture that's the mark of an impeccable chawan mushi.| Serious Eats
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This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.| Serious Eats
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Avgolemono is a mixture of eggs and lemon used to thicken soups and sauces in Greece, and here it's used to make a tangy and creamy chicken soup.| 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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A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.| Serious Eats
