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6
Easy
By Janni Kyritsis and Roberta Muir
Published 2006
I first made this custard using Samos wine, a dessert wine from the small Greek island of the same name, which is similar to Beaumes de Venise in taste. We loved the flavour in the restaurant but hardly any customers ordered the dish because they were unfamiliar with the wine. I changed the wine to Beaumes de Venise and voilà - bestseller!
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