Reviewed: Nov. 16, 2008

Excellent recipe! I had a few problems because of a change I made. I'm eating low carb now in addition to gluten free and so I used about 2/3 splenda (should have cut that in half) and 1/3 sugar. The top browned in the first 20 minutes or so but even after 2 hours (yes really. lol) the knife still didn't come out clean. I was sure it didn't work, but after refrigerating it's great!! Thanks.

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Gluten Free Jeannie

Cooking Level: Expert

Home Town: Hoffman Estates, Illinois, USA

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Reviewed: Oct. 31, 2008

I tried this recipe last night and I have to say it is amazing! It tastes just like I expected a caramel custard to taste, with the exact consistency I was hoping for. I recommend this recipe to anyone looking for a true delight!

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Branden

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Reviewed: Mar. 18, 2008

Delicious. The only thing I will do differently next time is make more.

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Natalie

Cooking Level: Expert

Living In: Mankato, Minnesota, USA

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Reviewed: Jan. 6, 2008

WOW! This was so good! Easy to make, simple (sinful) ingredients, and a wonderful result. The only thought I have is that I'd like to try baking it in individual ramekins, rather than the larger baking dish. Servings from the larger baking dish were sort of messy, but nobody cared too much as this was so delicious. Thanks for the great recipe.

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dakotacabinquilts

Cooking Level: Intermediate

Home Town: Hettinger, North Dakota, USA

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Reviewed: May 21, 2007

This was pretty good, but was looking for more of a flan and it definitely wasn't it.

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mbbdirks

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Reviewed: Jan. 26, 2007

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!

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