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How to Make Silky Smooth Caramel Custard - You're Doing It All Wrong

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Published on Aug 7, 2012

Burnt, rubbery, or chunky should not be words used to describe your custard. Michael Recchiuti, cofounder and chocolatier at Recchiuti Confections in San Francisco, has a few tricks to help you achieve perfectly silky caramel custard every time.

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