Excellent! I used salt pork fat back instead of ham hocks, and used chicken seasoning to make my own chiken broth. Followed the directions exactly as stated for everything else. They turned out wonderful!

Reviewed On: Dec. 26, 2009

Terrific! Making this for the third time now. The flavor was great! I left out the lime zest and added an additional 15 cooktime.

Reviewed On: Aug. 16, 2008

This recipe came out great after I made the adjustments that were recommended by the chef who commented. I have made this recipe dozens of times and my family loves this dish. I purchased a propane torch from Lowe's which made the sugar carmalize so nicely. The texture of the creme did not change consistancy the way it did when I used the oven's broiler to carmalize my sugar.

Reviewed On: Jan. 27, 2008