Reviewed: Jun. 15, 2009

I am not sure if the recipe needs clarification or if I did something wrong...because when I added the milk to the chocolate it immediately seized...I thought it sounded wrong, but I did it anyway...

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5 users found this review helpful

Reviewer:

khunsicker

Cooking Level: Intermediate

Reviewed: Feb. 10, 2009

I made it with splenda instead of sugar and it was still awesome! A bit of work for pudding, but very tasty. I also really liked the contrast between the thick pudding and the light meringue. Definitely a keeper!

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7 users found this review helpful

Reviewer:

RHARRIS524

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Reviewed: Oct. 29, 2008

Good! Not too sweet, nice texture. Be sure you whip the egg YOLKS only to add to the pudding. I doubled the recipe and it worked out well. Odd to put a towel in the pan, but it seemed to work great. This is especially nice eaten cold with whip creme on top. Thanks for a yummy recipe.

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9 users found this review helpful