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By truebrit on February 15, 2005
"Custard is a British institution! Sponge puddings and crumbles just wouldn't be the same without it! This will make a custard of a pouring consistency. IMPORTANT: In order to have a smooth (not lumpy) custard, use a heavy-bottomed saucepan, and stir constantly! If you have to walk away from the stove, remove saucepan from heat. Another delicious..."
Prep Time: 15 mins
Total Time: 15 mins
By Dancer^ on May 9, 2009
By Shannon Cooks on July 3, 2007
"This is a copycat recipe I made to taste like the (expensive!) Creme Brulee dipping sauce sold at Le Gourmet Chef stores in the USA. This is great over ice cream or cheesecake. You can also eat it as a dip with animal crackers or grahams."
Prep Time: 0 mins
Total Time: 20 mins