I think we have a problem with the instructions. I thought the amount of cornstarch to be too large, but decided to follow to the letter (I allways do this the first time with any recipie.) Basicaly, it gelled in the pan before the cooking was complete. It was the consistency of stuffing or bread pudding when we tried to get it out of the pan. As it cooled, it got even firmer, finaly becoming a hard, starchy ball of glop (although very good tasting glop). This recipie HAS to be wrong. I've looked at some other ones, and am pretty convinced that it's not 2/3rds cup of starch, but 2 to 3 tablespoons of corn starch... I'd like to hear other peoples experience with this as well. Thanks!

Reviewed On: Nov. 21, 2007