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Creamy, rich, and packed with vanilla beans.
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This recipe is by Julia Reed and takes 30 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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In this bacon mayo recipe, we substitute bacon fat for the oil to get a whole new take on traditional mayonnaise.
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Classic creme brulee gets a chocolate makeover with the addition of cocoa powder in this creamy make-ahead dessert perfect for a party of 8.
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Fill two coconut, banana, or chocolate pies with this recipe for a creamy pudding made with milk, eggs, butter and corn starch.
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This rich caramel custard pie is a classic favorite. The secret is to make the caramel in a cast iron skillet! Serve it with lightly sweetened whipped cream if you like.
Ingredients: pie shell, sugar, flour, salt, milk, egg yolks
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A very rich chocolate frosting. It's very easy because the whole thing is made in the blender.
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A rich egg custard poured into individual pastry-lined muffin cups and baked.
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Warm, soft and gooey chocolate cakes. Perfect for that ubiquitous chocolate fix. A good-quality bittersweet chocolate is necessary for the success of these cakes.
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The flavors of eggnog lend delicious spice and depth to traditional creme brulee in this simple, festive recipe.