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Today, I'm making Caramel Custard

I have 2 questions. First, how much cup of sugar should I use for the caramel and custard? Does the quantity of sugar to be used for the caramel and custard vary?

Second, We have just moved into our new house; No oven here; Do I have other choices?

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I went to the custard academy. Try making jello pudding pops and put them in the refrigerator instead of the freezer. This should pass for custard

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