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Custard Egg Sandwich On Shokupan
Ingredients
  • Softened unsalted butter, for pan and bread
  • 12 large eggs
  • ¾ cup whole or 2 percent milk
  • ¼ cup heavy cream
  • Kosher salt (we use Diamond Crystal) and freshly ground pepper
  • 2 cups watercress, tough stems trimmed
  • 2 teaspoons unseasoned rice vinegar
  • 1 tablespoon extra-virgin olive oil
  • 18 slices (each ½ inch thick) shokupan (Japanese milk bread) or other white bread
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