First try: as written. Found it rather thin. 2nd try, used half whole milk, and half heavy whipping cream. Increased eggs to 2 whole eggs, 3 egg yolks. I used 1 tsp vanilla per recipe. I think it could actually stand another egg yolk. Added the heavy cream at the end and just blended it in so it wouldn't whip or turn to butter. After much reading about the caramelized sugar, I agree that it should *NOT* be stirred at all. IOW, you don't set the pan on the burner and stir until it's melted. I used a small saucepan and shifted the sugar around by moving the pan, over medium heat. When it started melting, I turned the burner (gas) up on high and moved the pan around above the flame. When it turned the color of amber (no darker or it will burn), I poured it into the pan and had enough time to swirl it around before it hardened. Warming the dish first also gives you time to swirl it. I let it cool to the touch before putting in the custard mix. I made 2 recipes for guests: one with sugar and caramel, one with Splenda (less than called for) and sugar-free marmalade in the dish so it would be on top when flipped. No appreciable difference in taste between sugared custard and Splenda. I used 1.5 qt Pyrex dishes to bake; took about 1.5 hours. It curdled sligthly at the bottom and around the edges but was set and creamy in the middle, and really delicious. Several experts pronounced it superior to the recipes made with sweetened condensed milk.

Reviewed On: Jan. 2, 2009