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The pristine white egg shells cradle a sweet, delicate dessert with a rich yolk-yellow color that invariably will have guests asking: Which came first, the custard or the egg?

Source: Martha Stewart Living, May 2007
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  • ERNOVA
    29 MAR, 2013
    I was wondering how far ahead of serving you could make this?
    Reply
  • artsygirl89
    6 APR, 2009
    As long as you used actual food dye it would be. The food dye may bleed into the food inside but it would be completely food safe.
    Reply
  • Sophielia
    2 APR, 2009
    I'd like to try a variation and dye the egg shells. Is this food safe?
    Reply

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