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Pudding: Melt butter in a 13x9x2-inch baking dish; set aside. Combine next 4 ingredients in a large bowl; beat well. Add bread cubes, and let stand 5 minutes. Fold in blueberries and lemon rind; spoon into prepared dish. Bake at 350* for 35 minutes or until lightly browned and puffed. Serve warm with Custard Sauce. Yield: 10 servings Custard Sauce: Combine eggs, sugar, and salt in top of a double boiler, beating well. Gradually stir about 1/2 cup milk into egg mixture; add remaining milk, stirring constantly. Bring water in bottom of double boiler to a boil. Reduce heat to low; cook custard over hot water, stirring occasionally, about 15 minutes or until mixture thickens. Cool slightly. Add vanilla and lemon rind. Yield: 1 1/3 cups.
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Copper core = instant heat response — delicate sauces, custards
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Stainless saucepan for sauces, reductions, emulsifications
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Copper core = instant heat response — delicate sauces, custards
Enameled cast iron saucier — risotto, polenta, cream sauces
Rounded bottom saucier — whisk into corners, polenta, custard
Stainless saucepan for sauces, reductions, emulsifications
Brazilian-made tri-ply — excellent heat control for sauces