This is a terrific recipe. I made two beautiful, delicious loaves. I put a pan of hot water in the bottom of my oven during the cooking time. If you're not sure they're cooked through, use your digital thermometer - it will read 200 degrees when they are ready to remove from the oven.

Reviewed On: Oct. 26, 2009

A variation on this recipe is to add 2 oz. semisweet chocolate and 2 T. some flavor liqueur (orange, hazelnut, raspberry, etc.). I served these with vanilla ice cream. Next time I may serve with creme anglaise (or just melt some high quality ice cream). I'm not sure how you could get 12 servings from these ingredients. I made 6 (7 oz.) custard cups. I also may experiment by putting a Lindt chocolate truffle in the center of each before baking. As many others have commented, this is an easy, crowd pleasing dessert.

Reviewed On: Oct. 26, 2009

This is even better if you can make it with a richer stock (duck is good; use inexpensive duck legs to make a broth). The finished dish is excellent with oven roasted salmon fillets. A tasty meal for a cold, fall evening when you want to serve something special.

Reviewed On: Oct. 23, 2009