Reviewed: Oct. 21, 2011

Watery

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lori010993

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Reviewed: Aug. 29, 2011

Delicious!! Worked perfectly. Ate the first two custards just with cinnamon sprinkled on top, then experimented and sprinkled castor sugar over the next two (made 8), torched them, and had beautiful creme brulee!! Definitely a keeper.

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Verena

Cooking Level: Intermediate

Home Town: Uitenhage, Eastern Cape, South Africa

Reviewed: Aug. 16, 2011

Love custard. If you don't have the custard cups, try tea cups.

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sue

Reviewed: Aug. 7, 2011

Tasty custard thats easy to make.

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veronicam

Reviewed: Jul. 31, 2011

I only gave this a low rating because I don't like eggy taste. If you like that it is fine. I just made custard last night with 4 cups skim milk, 4 med. eggs, 2 cups cooked rice, 1 cup boiled raisins (to plump), 1 cup sugar (maybe a little less would be okay) 2 tsp vanilla, covered top with cinnamon. Bake 350 for one hour no water bath needed. It set up just fine.

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Jaroslaw

Reviewed: Jul. 8, 2011

this was great! reminded me of when my momma used to make it. I didn't change anything in the recipe and it turned out perfect.

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Billie Fees

Cooking Level: Intermediate

Home Town: Buffalo Gap, South Dakota, USA

Living In: Sandy, Oregon, USA

Reviewed: Jul. 8, 2011

This didn't come out good at all. I followed the exact directions but the custard tasted eggy / like an omelet.

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Reviewed: Jun. 9, 2011

Not smooth and creamy like I remember my Mom's.

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STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

Reviewed: Mar. 27, 2011

I love this- it adapts very well into a flan style dish, when you put caramel into the bottom of the dishes. I did mine in one giant custard cup, with skim milk instead of water.

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