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Richard Willey

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  1. I have a vision for a Thai inspired flan I'd like to use coconut milk and palm sugar in the custard base, along with some lemon grass and kaffir lime leaves for flavor. I plan to add some bird eye chilis and some ginger or galangal when I prepare the caramel. Any thoughts about ratios? (I am planning to cook the flan sous vide in mason jars)
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