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Serve with the custard (hot or cold as preferred).
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"Lemon Custard with Hot Fudge," Mr. Burns said.
Stir with a wooden spoon until the custard is hot and coats the back of the spoon, about 15 minutes.
But if you enjoy the contrast between cool custard and hot topping, serve the crème brulée about 10 minutes after broiling it.
Ensure the custard is hot through so the eggs are well cooked.
Pass the hot custard through a fine sieve.
Stir the white chocolate into the hot custard to melt and mix together well.
The heaviness of suet is certainly off-limits, as are hefty gateaux, steamed puddings and ladlefuls of hot custard.
Pour the hot custard over the chopped chocolate and whisk gently until it has completely melted and the mixture is smooth.
A compelling short story could be written about the chawanmushi, the traditional savory egg custard, served steaming hot with shrimp, ginkgo nuts and other little treasures hidden inside.
One day around 5 a.m., as my dad stirred a large pot of hot custard, he said, "Someday this could all be yours".
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CEO of Professional Science Editing for Scientists @ prosciediting.com