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Cooking School: Vanilla Pots de Creme

Learn classic dishes using our step-by-step instructions.

By Julie Miltenberger

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Step 3
David Prince
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4. Pour mixture through a fine-mesh sieve into a 4-cup glass measuring cup to remove any cooked pieces of egg. Put six 6-ounce ramekins or custard cups in paper-towel-lined pan.

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