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Hmm... what type of custard? Crème anglaise? Nice on a waffle with fruit. Crème Bavarois? In an éclair. Crème brûlée (a baked custrard) with the layer of melted sugar? Delicious. OTOH, there are a lot of delicious cream desserts. St. Honoré cake as an example.
Perhaps a bit of a frustrated pastry chef in me...
The PBM avoids desserts like the plague.
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