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Cut a small hole in the corner of a disposable pastry bag or heavy-duty resealable plastic bag. Place a large round tip (about 3/4 in. in diameter) in bag. Fill bag with dough. Pipe 3-in.-long strips on a greased baking sheet, leaving 3 in. of space between each strip.
Custard is Curdled
It's overbaked. Baked only until a knife inserted about halfway to the…
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The two keys to perfect custard are timing and proper oven temperature. Underbaking results in a…
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