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I hated custard when I was young, but eventually I discovered custard tarts dusted with cinnamon and then while roaming round the Iberian Peninsula I made the acquaintance of natillas in Bailen and pasteis de Belem in Lisbon.
In terms of dairy products prepared in the restaurants themselves (custards, mousses, puddings and crème caramels), custards (natillas) had the highest levels of contamination with microorganisms.
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