Very good, but not the quickest thing to make. The drinking glass worked just fine to smoosh them. I served them with Arroz con pollo and a salad, and Hubby gobbled them up.

Reviewed On: Mar. 17, 2009

Following Chef Peon's instructions, the texture was perfect, and the taste was rich, not too sweet. The only thing I changed was to infuse a whole vanilla bean in the cream as it was heating on the stove. I split it lengthwise and stirred the seeds into the cream, and threw in the pod, dicarding it after the cream heated to the correct temperature. Chef Peon's review is on the last page, since she was one of the first to review the recipe.

Reviewed On: Feb. 18, 2009

Fantastic! My husband looks forward to this every time I meke it. The only thing I chane is to substitute cilantro for parsley, and add the juice of a lime. Served with the fried plantains from this site, and a green salad for a very colorful meal with great leftovers

Reviewed On: Nov. 22, 2008