Reviewed: Jul. 7, 2011

Was simple and easy. I used a double broiler and i had to turn heat up to get it to speed up cooking process. I had to babysit it to prevent lumps. It did have a cornstarch tasted i increased the vanilla. I also took 1 reviewers advice and combined dry ingredients and then added milk and eggs that had been mixded togetther.

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Reviewer:

jclark

Reviewed: Jan. 23, 2011

I'm not a big fan of custard but this one is very nice. It has great flavour, not too "eggy". Smooth texture.

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Reviewer:

AJANNA

Cooking Level: Expert

Home Town: Orangeville, Ontario, Canada

Living In: Elora, Ontario, Canada

Reviewed: Dec. 21, 2010

came out wonderful. i used your boiled custard in my bannana honey gram parfait and it worked beautifully. CUDOS ! Thanks for the beautiful recipe.

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Reviewer:

luna silence

Reviewed: Nov. 10, 2010

If you know what you're doing, you won't have any problem with the eggs. I have made this on several occasions with no problems. It's delicious!

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Reviewer:

Renee Dorine

Living In: Mason City, Iowa, USA

Reviewed: Jul. 11, 2010

This is just perfect! I tried it in a double boiler and it just seemed to take forever. Then, I tried it on medium heat, stirring almost continuously, and it worked fine. Then, I added cooked rice at the end for a rice pudding/custard. I shared this with two Mongolian friends who had never had pudding and they loved it...had seconds and thirds!

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Reviewer:

American in Mongolia

Reviewed: Jun. 12, 2009

I searched books and the internet but could not find a custard that would meet my families dietary needs. (Sugar free, low fat and low cholesterol). I decided to adjust this recipe and see what happened. I used Splenda, 1% milk and Egg Creations liquid egg product and crossed my fingers. The result was AMAZING! It set wonderfully, was creamy and tasted sweet and rich with vanilla. My suggestion is to never rush a custard and cover the cooling custard with a film of plastic wrap so that it lays directly on top of the custard. This prevents a 'crusty film' from forming. Thank you so much for your contribution!

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Reviewer:

ethelmay

Reviewed: May 16, 2009

I followed the recipe exactly & it was delicious! We were looking for a natural alternative to the "custard in a jug" located on the milk isle. It was even better chilled with a little freshly grated nutmeg on top.

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Reviewer:

Becca

Reviewed: Mar. 30, 2009

Previous reviewer was right on target...bland and tasted like cornstarch.

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Reviewer:

CREEPER00

Cooking Level: Expert

Reviewed: Mar. 26, 2009

No problems, using raw milk and tempering my eggs. I also used 2 egg yolks instead of the second egg, since I had them left over from another recipe. Perfect for the trifle I'm compiling.

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Reviewer:

Laura V.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Aug. 28, 2008

This really is fantastic! It's got that scalded milk, caramelized sugar flavor. It's so yummy. It made a pretty thick film on top while cooling, so I had to run it through a sieve, but still, YUMMY!! Be sure to temper the eggs first and stir it constantly, or you'll probably get scrambled eggs.

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