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211:. Generally, a fully cooked custard should not exceed 80 °C (176 °F); it begins setting at 70 °C (158 °F). A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles. Adding a small amount of cornflour to the egg-sugar mixture stabilises the resulting custard, allowing it to be cooked in a single pan as well as in a double-boiler. A
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Eggs contain the proteins necessary for the gel structure to form, and emulsifiers to maintain the structure. Egg yolk also contains enzymes like amylase, which can break down added starch. This enzyme activity contributes to the overall thinning of custard in the mouth. Egg yolk lecithin also helps
407:, where eggs are used alone as a thickener, boiling results in the over-cooking and subsequent 'curdling' of the custard; however, in a pastry cream, starch prevents this. Once cooled, the amount of starch in pastry cream 'sets' the cream and requires it to be beaten or whipped before use.
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Starch is sometimes added to custard to prevent premature curdling. The starch acts as a heat buffer in the mixture: as they hydrate, they absorb heat and help maintain a constant rate of heat transfer. Starches also make for a smoother texture and thicker mouth feel.
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of egg protein, while the same gives baked custard its gel structure. The type of milk used also impacts the result. Most important to a successfully stirred custard is to avoid excessive heat that will cause over-coagulation and
387:) or confectioners' custard, made with a combination of milk or cream, egg yolks, fine sugar, flour or some other starch, and usually a flavoring such as vanilla, chocolate, or lemon.
1044:; while it does become easier to stir the more it is manipulated, it does not, unlike many other thixotropic liquids, recover its lost viscosity over time. On the other hand, a
1259:
The
Everything Peruvian Cookbook: Includes Conchitas a la Parmesana, Chicken Empanadas, Arroz con Mariscos, Classic Fish Cebiche, Tres Leches Cake and hundreds more!
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957:. These recipes include solid ingredients such as meat, fish, and fruit bound by the custard. Stirred custards cooked in pots are also found under the names
471:
has various traditional recipes some thickened principally with cornflour (cornstarch) rather than the egg component, others involving regular flour; see
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or flour thickens at 100 °C (212 °F) and as such many recipes instruct the pastry cream to be boiled. In a traditional custard such as a
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Kovacs-Nolan, Jennifer; Phillips, Marshall; Mine, Yoshinori (2005-11-01). "Advances in the Value of Eggs and Egg
Components for Human Health".
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is a light custard made with eggs, sugar, milk, and vanilla (with the possible addition of starch), with other flavoring agents as desired
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After the custard has thickened, it may be mixed with other ingredients: mixed with stiffly beaten egg whites and gelatin, it is
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199:), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a
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If the mixture pH is 9 or higher, the gel is too hard; if it is below 5, the gel structure has difficulty forming because
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Longrée, Karla; Beaver, Sharie; Buck, Paul; Nowrey, Joseph E. (1966). "Viscous
Behavior of Custard Systems".
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to maintain the milk-egg interface. The proteins in egg whites are set at 60–80 °C (140–176 °F).
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Matringe, E.; Tan Luu, R. Phan; Lorient, D. (1999-09-01). "Functional
Properties of Milk-Egg Mixtures".
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523:. In German, it is known as Eierstich and is used as a garnish in German Wedding Soup (Hochzeitssuppe).
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Curye on
Inglysch: English culinary manuscripts of the fourteenth century (including the forme of cury)
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In modern times, the name 'custard' is sometimes applied to starch-thickened preparations like
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The
Encyclopedia of Herbs: A Comprehensive Reference to Herbs of Flavor and Fragrance
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or vegetable loaf are made of a custard base mixed with chopped savoury ingredients.
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395:(or Napoleons) and filled tarts. It is also used in Italian pastry and sometimes in
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originally referred to the crust of a tart, and is derived from the
Italian word
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Beck, Simone; Bertholle, Louisette; Child, Julia (1964) . "Desserts and Cakes".
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A Collection of Above Three
Hundred Receipts in Cookery, Physick and Surgery
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461:. When starch is used alone as a thickener (without eggs), the result is a
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Thickened with butter, chocolate, or gelatin, it is a popular basis for a
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may refer to a wide variety of thickened dishes, technically (and in
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1664:
BRAINIAC Science Abuse – John Tickle Walks On
Custard (25 June 2008)
926:, and are the origin of the English word 'custard': the French term
531:
savoury custard, steamed and served in a small bowl or on a saucer.
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is a thick custard cut into decorative shapes and used to garnish
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This article is about egg-thickened custards. For other uses, see
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With cream instead of milk, and more sugar, it is the basis of
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222:
1298:
Gisslen, Wayne (2013). "Basic Syrups, Creams, and Sauces".
1052:) in water, with the proper proportions, has the opposite
1469:
Kowalchik, Claire; Hylton, William H. (15 January 1998).
1369:
A concise etymological dictionary of the
English language
215:
water bath may be used to precisely control temperature.
119:
is a variety of culinary preparations based on sweetened
650:
With added flavoring or fresh fruit, it is the basis of
588:
French cuisine has several named variations on custard:
329:
A formal custard preparation, garnished with raspberries
391:
is a key ingredient in many French desserts, including
1060:, allowing the demonstration of "walking on custard".
1302:(6th ed.). Hoboken, NJ: John Wiley & Sons.
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1256:Morena, Cuadra; Morena, Escardo (18 January 2013).
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736:Recipes involving sweet custard are listed in the
503:A quiche is a savoury custard tart. Some kinds of
179:and typically include sugar and vanilla; however,
1200:"Easy Eierstich Recipe- Royale as a Soup Garnish"
1331:Davidson, Alan (2006-01-01). Jaine, Tom (ed.).
195:Custard is usually cooked in a double boiler (
1864:
1712:
8:
161:
152:
54:
39:
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554:Custard may also be used as a top layer in
455:is folded in, and it sets in a mold, it is
359:) refers only to an egg-thickened custard.
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2565:Mrs. Beeton's Book of Household Management
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1638:Journal of Agricultural and Food Chemistry
1560:Journal of Agricultural and Food Chemistry
1472:Rodale's Illustrated Encyclopedia of Herbs
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535:is a similar but larger savoury egg dish.
47:
38:
1496:Penfield, Marjorie P. (2 December 2012).
1056:property: it is negative thixotropic, or
951:, in the 14th century English collection
313:Learn how and when to remove this message
27:Semi-solid cooked mixture of milk and egg
81:Milk or cream, egg yolks, sugar, vanilla
1124:
171:. The most common custards are used in
2322:The Art of Cookery Made Plain and Easy
2298:The Cooks and Confectioners Dictionary
1048:of uncooked imitation custard powder (
492:. Beating in softened butter produces
2188:The Queen-like Closet or Rich Cabinet
1528:
1526:
1232:La comida criolla: memorias y recetas
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446:
382:
354:
7:
1343:10.1093/acref/9780192806819.001.0001
251:adding citations to reliable sources
2541:Modern Cookery for Private Families
2356:The Experienced English Housekeeper
1441:DeBaggio, Thomas (September 2009).
1428:Two Fifteenth-Century Cookery Books
1408:Hieatt, Constance; Butler, Sharon.
1285:Mastering the art of French cooking
1615:10.1111/j.1365-2621.1999.tb15912.x
1235:. Ediciones Del Sol. p. 207.
965:. Some custards especially in the
547:custard filling between layers of
482:; mixed with whipped cream, it is
183:custards are also found, e.g., in
139:to thicken it, and sometimes also
25:
1287:. New York: Alfred A. Knopf, Inc.
2529:A New System of Domestic Cookery
1834:
1833:
1682:
1109:– sweetened dairy-based beverage
1070:
996:Stirred custard is thickened by
665:enriched with whipped egg whites
543:whose sweet version consists of
227:
100:
89:
3025:Rationing in the United Kingdom
1502:. Academic Press. p. 144.
1036:Cooked (set) custard is a weak
418:showing the custard in between
366:is added, the result is called
238:needs additional citations for
1366:Skeat, Walter William (1911).
1:
1939:
1687:The dictionary definition of
1229:Elichondo, Margarita (1997).
977:) to give the custard color.
677:, but stabilised with gelatin
643:(pastry cream) is similar to
451:). When gelatin is added and
159:) to the thick pastry cream (
2725:A Book of Mediterranean Food
2374:The Housekeeper's Instructor
2371:William Augustus Henderson (
1426:Austin, Thomas, ed. (1964).
1334:The Oxford Companion to Food
1262:. Adams Media. p. 420.
1140:. Berlin: Springer. p.
1103:– brand of imitation custard
1032:Physical-chemical properties
2919:Hugh Fearnley-Whittingstall
934:, and ultimately the Latin
922:) were very popular in the
691:enriched with whipped cream
647:, but thickened with flour
3097:
2365:The English Art of Cookery
1024:prevents the formation of
918:Custards baked in pastry (
729:
29:
2949:A History of English Food
2412:Cottage or Shepherd's pie
2289:Mrs Mary Eales's Receipts
1831:
1743:
1734:
1499:Experimental Food Science
467:. In the United Kingdom,
441:is added, it is known as
85:
46:
3015:List of savoury puddings
2643:Steak and kidney pudding
2548:Charles Elmé Francatelli
2392:Bread and butter pudding
2077:The Good Huswifes Jewell
1840:Category: Dessert sauces
1537:. Scribner. p. 71.
1115:– dessert or savory dish
1091:List of custard desserts
738:custard dessert category
732:List of custard desserts
448:[kʁɛmɑ̃ɡlɛzkɔle]
32:Custard (disambiguation)
3010:List of English cheeses
2944:Clarissa Dickson Wright
2929:Antony Worrall Thompson
1803:Magic Shell / Ice Magic
1603:Journal of Food Science
384:[kʁɛmpɑtisjɛːʁ]
3020:List of sweet puddings
3005:List of English dishes
2613:Full English breakfast
2310:The Compleat Housewife
2120:Trifle (without jelly)
1737:List of dessert sauces
1533:McGee, Harold (2004).
1165:McGee, Harold (1984).
1136:The science of cooking
1132:Barham, Peter (2001).
1005:that will result in a
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915:
622:, and stabilised with
434:
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203:, or even cooked in a
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2882:Sticky toffee pudding
2344:The British Housewife
1378:American Book Company
913:
626:, it is the basis of
612:, it is the basis of
539:is a Greek breakfast
443:crème anglaise collée
432:
413:
328:
59:custard, dusted with
2852:Chicken tikka masala
2688:Worcestershire sauce
2417:Cumberland rum nicky
2176:The Accomplisht Cook
1173:. Scribner. p.
945:Crustardes of flessh
713:mixed with powdered
701:enriched with butter
489:[kʁɛmleʒɛːʁ]
247:improve this article
2867:Knickerbocker glory
2487:Trifle (with jelly)
2238:Sussex pond pudding
2164:The English Huswife
1650:10.1021/jf60148a033
1535:On Food and Cooking
1300:Professional baking
1210:on 20 December 2016
1198:McGavin, Jennifer.
1169:On Food and Cooking
618:With egg yolks and
608:With egg yolks and
533:Chinese steamed egg
43:
2857:Coronation chicken
2784:Marco Pierre White
2588:Cauliflower cheese
2065:The Boke of Cokery
916:
697:is a variation of
687:are variations of
675:crème Saint-Honoré
659:Crème Saint-Honoré
494:German buttercream
435:
427:
356:[kʁɛmmule]
349:or more precisely
331:
106:Media: Custard
3076:American desserts
3033:
3032:
2985:
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2972:Coronation quiche
2934:Heston Blumenthal
2890:
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2872:Ploughman's lunch
2754:Marguerite Patten
2696:
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2628:Lancashire hotpot
2583:Bubble and squeak
2505:
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2497:Yorkshire pudding
2397:Christmas pudding
2351:Elizabeth Raffald
2333:Professed Cookery
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2255:
2228:Queen of Puddings
2200:The Closet Opened
2147:Elinor Fettiplace
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2127:
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1950:The Forme of Cury
1935:Utilis Coquinario
1911:
1910:
1846:
1845:
1572:10.1021/jf050964f
1566:(22): 8421–8431.
1544:978-0-684-18132-5
1352:978-0-19-280681-9
1309:978-1-118-08374-1
1269:978-1-4405-5678-4
1242:978-950-9413-76-4
1184:978-0-684-18132-5
1151:978-3-540-67466-5
954:The Forme of Cury
943:Examples include
584:In French cuisine
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95:Cookbook: Custard
16:(Redirected from
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3066:Food ingredients
3051:British desserts
3046:Custard desserts
2977:Platinum Pudding
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1086:List of desserts
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711:crème pâtissière
699:crème pâtissière
695:Crème mousseline
689:crème pâtissière
663:crème pâtissière
652:crème plombières
641:Crème pâtissière
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389:Crème pâtissière
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2737:Food in England
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2720:Elizabeth David
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2553:The Modern Cook
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1753:Blueberry sauce
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236:This section
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2938:The Fat Duck
2895:21st century
2802:
2794:Jamie Oliver
2774:Nigel Slater
2759:Jane Grigson
2735:
2723:
2701:20th century
2683:Windsor soup
2673:Madeira cake
2638:Sausage roll
2563:
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2510:19th century
2477:Suet pudding
2427:Jellied eels
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2218:Battalia pie
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2195:Kenelm Digby
2186:
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2152:Receipt Book
2151:
2133:17th century
2075:
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2046:16th century
1987:
1978:Banbury cake
1948:
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1748:Banana sauce
1689:
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1513:. Retrieved
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1212:. Retrieved
1208:the original
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433:Pastry cream
422:, fruit and
414:Layers of a
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351:crème moulée
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245:Please help
240:verification
237:
194:
160:
131:cooked with
116:
115:
36:
2956:Rachel Khoo
2913:Le Gavroche
2877:Salad cream
2847:Carrot cake
2816:Gary Rhodes
2779:Keith Floyd
2764:Delia Smith
2536:Eliza Acton
2432:Jugged hare
2422:Eccles cake
2305:Eliza Smith
2295:John Nott (
2233:Sponge cake
2223:Currant bun
1998:Gingerbread
1943: 1300
1917:Middle Ages
1888:Roman times
1818:Wet walnuts
1078:Food portal
1054:rheological
1042:thixotropic
1022:protonation
998:coagulation
967:Elizabethan
924:Middle Ages
843:Fruit Salad
610:heavy cream
578:leche asada
525:Chawanmushi
341:) the word
191:Preparation
145:corn starch
3040:Categories
2821:Mary Berry
2769:Rick Stein
2668:Lardy cake
2462:Roast beef
2452:Piccalilli
2284:Mary Eales
2171:Robert May
2100:Fruit fool
1983:Cheesecake
1798:Hard sauce
1793:Fruit curd
1515:4 November
1475:. Rodale.
1214:4 November
1120:References
1046:suspension
982:blancmange
832:Frangipane
730:See also:
706:Frangipane
464:blancmange
401:Corn flour
380:pronounced
273:newspapers
219:Variations
201:water bath
197:bain-marie
53:A bowl of
2902:Exemplars
2708:Exemplars
2653:Eton mess
2517:Exemplars
2442:Marmalade
2268:Exemplars
2140:Exemplars
2053:Exemplars
2008:Mince pie
1968:Apple pie
1953:(c. 1390)
1927:Exemplars
1623:1750-3841
1580:0021-8561
1459:Page 183.
1398:Page 125.
1394:16525337M
1318:753351232
1204:About.com
1009:custard.
1003:syneresis
992:Chemistry
975:calendula
969:era used
928:croustade
860:Muhallebi
771:Cream pie
614:ice cream
576:In Peru,
565:and many
303:July 2024
262:"Custard"
213:sous-vide
2618:HP Sauce
2467:Sandwich
2457:Pork pie
2329:Ann Cook
2115:Syllabub
1993:Game pie
1903:Sausages
1768:Chancaca
1588:16248532
1386:11035890
1064:See also
1058:dilatant
988:powder.
971:marigold
949:Crustade
937:crustāre
932:crostata
898:Zabaione
865:Natillas
807:Egg tart
761:Bougatsa
715:macarons
571:moussaka
545:semolina
537:Bougatsa
529:Japanese
458:bavarois
209:curdling
137:egg yolk
2990:Related
2862:Crumble
2603:Faggots
2593:Cobbler
2437:Ketchup
2402:Chutney
2335:, 1754)
2301:, 1723)
2179:, 1660)
2167:, 1615)
2155:, 1604)
2105:Pancake
2080:, 1585)
2068:, 1500)
2033:Pottage
2003:Kippers
1988:Custard
1808:Rumtopf
1788:Custard
1690:custard
1669:YouTube
1113:Pudding
1007:curdled
906:History
882:Taiyaki
877:Pudding
634:crémeux
624:gelatin
563:bobotie
556:gratins
505:timbale
469:custard
439:gelatin
343:custard
335:custard
287:scholar
169:éclairs
149:gelatin
117:Custard
72:Dessert
41:Custard
3001:(1954)
2965:Dishes
2830:Dishes
2576:Dishes
2472:Scouse
2447:Parkin
2385:Dishes
2211:Dishes
2110:Scones
2088:Dishes
2013:Mortis
1961:Dishes
1896:Dishes
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1778:Coulis
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1107:Eggnog
1050:starch
812:Eggnog
721:powder
719:almond
567:Balkan
549:phyllo
541:pastry
416:trifle
372:French
364:starch
333:While
289:
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260:
185:quiche
181:savory
125:cheese
99:
68:Course
61:nutmeg
2952:2011)
2807:1999)
2740:1954)
2728:1950)
2568:1861)
2556:1846)
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2532:1806)
2407:Curry
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2325:1747)
2313:1727)
2292:1718)
2280:1714)
2203:1699)
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2018:Pasty
1973:Bacon
527:is a
521:broth
437:When
362:When
347:crème
294:JSTOR
280:books
147:, or
141:flour
129:cream
127:, or
1619:ISSN
1584:PMID
1576:ISSN
1539:ISBN
1517:2013
1504:ISBN
1477:ISBN
1449:ISBN
1382:LCCN
1347:ISBN
1314:OCLC
1304:ISBN
1264:ISBN
1237:ISBN
1216:2013
1179:ISBN
1146:ISBN
984:and
961:and
947:and
822:Flan
726:Uses
683:and
517:stew
513:soup
420:cake
266:news
121:milk
2248:Tea
2028:Pie
1667:on
1646:doi
1611:doi
1568:doi
1339:doi
1142:126
1038:gel
892:Vla
717:or
709:is
661:is
519:or
496:or
249:by
175:or
135:or
133:egg
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1940:c.
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