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[quote=Anonymous]I'm making custard for the first time and have a few questions that google will not answer for me, so hopefully folks out here can. I would like to make vanilla custard and serve it in those little individual-serving graham cracker crusts, topped with fruit. So my questions are as follows: - do I make the custard on its own nd then spoon it into the already-baked crusts? If so, do people recommend baked or boiled? or - do I try to cook the custard (probably in this case it would be baked) in the crusts? Anything else I need to know about custard other than following the recipe? Thank you! [/quote]
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