*For centuries the English have been fond of all sorts of curds and creams. Soft cheeses, clotted creams, fools, syllabubs, custards, and trifles are all part of the English heritage. The variety is staggering and the nomenclature confusing. Often the mixtures were sweetened with sugar, enriched with eggs, and flavored with sweet wines, sherry, lemon peel, spices, and other flavorings.
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