Reviewed: Jan. 4, 2012

This is a great custard. Have done it exactly as the recipes directs and have also done it with berries over top. Love it.

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3 users found this review helpful

Reviewer:

Mercer

Reviewed: Oct. 9, 2011

Wonderful Recipe! I only had 5 here for dinner so I cut the number of servings in half and it worked out great. After reading the reviews, I decided to drop aprox 1 TBS of shredded coconut in the bottom of the ramekins (for individual servings) before pouring in the custard and it really bumped up the coconut flavor. We really enjoyed this. Thanks for sharing!

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9 users found this review helpful

Reviewer:

abapplez

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Dec. 30, 2010

Absolutely fantastic!

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2 users found this review helpful

Reviewer:

dwayne01

Cooking Level: Intermediate

Living In: Port Charlotte, Florida, USA

Reviewed: Jan. 12, 2009

I'm on a Lo-Carb diet and this was fabulous. I made a half batch and added an extra egg (my eggs looked unusually small). I used half heavy cream, half 2% milk, and of course replaced the sugar with Splenda. I believe it's less than 3 carbs for a 1/2 cup serving this way.

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9 users found this review helpful

Reviewer:

Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

Reviewed: Jan. 11, 2009

I made this yesterday for my husband who loves custard & the flavor of coconut. He gave it a very good rating except it needed more coconut flavor, so next time I'll just add some sweetened coconut to the recipe & it should be perfect.

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7 users found this review helpful