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Tips for Making Earl Grey Pots de Creme

Martha Stewart Weddings, May 2003

Water Bath
Placing cups in a water bath, or bain-marie, for baking keeps custard creamy and prevents scorching. The water should come halfway up the sides of the cups. Use a baking pan deep enough that sloshing water won't scald you when you remove the pan from the oven. For the entire recipe, see Earl Grey Pots de Creme.

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