{"id":24565,"date":"2012-04-13T19:08:28","date_gmt":"2012-04-13T23:08:28","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=24565"},"modified":"2012-04-13T19:08:28","modified_gmt":"2012-04-13T23:08:28","slug":"egg-custard-pie%e3%82%a8%e3%83%83%e3%82%b0%e3%82%ab%e3%82%b9%e3%82%bf%e3%83%bc%e3%83%89%e3%83%91%e3%82%a4","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=24565&lang=en","title":{"rendered":"Egg Custard Pie
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\"\"<\/a><\/p>\n

Egg Custard Pie<\/strong>
\nApril 6, 2012<\/em><\/p>\n

When I found this recipe<\/a>, I was so interested. Egg custard pie sounded so delicious although I didn’t know exactly what to expect. The resulting pie was a bit different from what I had had in mind. With my first bite I wasn’t sure if I liked it or not, but after my second bite, I did enjoy it. I will probably make some changes to the filling next time. I will probably make it a bit richer and creamier next time, trying to achieve more like the creme brulee texture.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

\u30a8\u30c3\u30b0\u30ab\u30b9\u30bf\u30fc\u30c9\u30d1\u30a4<\/strong>
\n\uff12\uff10\uff11\uff12\u5e74\uff14\u6708\uff16\u65e5<\/em><\/p>\n

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\n\"\"<\/a> \u2190 \u79c1\u306e\u597d\u304d\u306a\u3082\u306e\u3070\u304b\u308a\u3092\u96c6\u3081\u305f\u30a2\u30f3\u30c6\u30a3\u30fc\u30af\u30fb\u30f4\u30a3\u30f3\u30c6\u30fc\u30b8\u306e\u304a\u5e97\u3084\u3063\u3066\u307e\u3059\u3002<\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01
\n<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Egg Custard Pie April 6, 2012 When I found this recipe, I was so interested. Egg custard pie sounded so delicious although I didn’t know exactly what to expect. The resulting pie was a bit different from what I had had in mind. With my first bite I wasn’t sure if I liked it or […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-24565","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24565","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24565"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24565\/revisions"}],"predecessor-version":[{"id":24642,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24565\/revisions\/24642"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24565"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24565"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}