This was so flavorful, had a good amount of spice, and a great texture. I didn't have file powder or use parsnips. I roasted corn along with the peppers and added it to a cornbread mix for a side. I will make this gumbo again for sure!

Reviewed On: Jun. 29, 2009

This recipe is amazing! This is just like the rich and creamy creme brulee you would get in a restaurant. Thicker and less 'eggy' than typical custard. I got a lot of foam after I was done beating the batter, so I let it sit for about 5 min before I put it in the oven and that seemed fine. So incredibly good with berries and little mint leaves. Thanks!

Reviewed On: Jan. 26, 2007

These are fantastic! I didn't substitute anything, only added cinnamon. They turned out moist and I love that they are not super sweet. I passed them out at work today and got great feedback - thanks, Abi!

Reviewed On: Nov. 7, 2005