As other reviewers did, I added more Parm (equal to bread crumbs) and baked at 425 for 28 mins. in toaster oven. I used a mix of Red Bliss and Yukon Gold, which I didn't peel, cut into 6 wedges each. I'm quite sure these could be partially cooked in the microwave and then put into a 450 oven for 10 - 12 mins. to finish cooking and 'crisp' the outside. The thought of serving them soggy from the microwave is most unappetizing.

Reviewed On: Apr. 16, 2009

My cookery school instryctions are: Melt 1 TBsp. butter in 9" skillet over medium heat. Cut 1 TBsp. butter into small bits. Whisk, until well-combined, 4 eggs, 1/4 tsp. salt and 2 TBsp. milk or light cream. Pour eggs into pan and fold in remaining TBsp. butter pieces. Use large metal spoon to stir and pull eggs from outside edges of pan through the centre. * Until looking up a recipe, I had no idea of the variation in recipes and different cooking methods for what most of us would define as Simple Scrambled Eggs(?) ... they're, apparently, not as simple as I thought!

Reviewed On: Sep. 20, 2008

Many thanks for this lovely recipe! Prior to whisking egg yolks with the sugars and spices, be sure to remove the 2 'strings' from each yolk or add step of straining it before pouring into ramekins. The hot cream should be added, about, 1 TB. at a time so yolks won't curdle. Lastly: a bain marie (water bath) is necessary for a creamy texture so, ramekins should be placed in a 1-1/2 inch deep baking dish, placed on oven rack and hot water poured into dish to a depth of 1/3 the ramekin. Be sure to check at 13 mins. - a knife inserted, about, 1/4" from center of ramekin should come out clean and this means it's done as they will continue to cook once removed from the oven. This recipe is, also, nice with the ramekins coated with caramelized sugar and served as creme caramel which is how I did it since my torch isn't usable. I topped with a TBsp. of whipped, unsweetened, heavy cream (the more cream, bacon or butter in a receipe - the better!). Plan to serve in the small squash shells for Thanksgiving.

Reviewed On: Sep. 18, 2008