Waaaay too much egg. I was able to salvage the recipe, sort of, by adding more fluids to balance out the egg a little, adding some egg whites to balance out the absurd yolk flavor and texture that was overpowering, and then after I was finished, adding in yet more just straight milk. It had developed a light meringue, it was so eggy. Also it wasn't sweet enough originally; added a can of cream of conconut when I was adding fluids.
I would try starting with two whole eggs next time, one cup of cream of cononut to replace one can of coconutmilk, and start there.
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Waaaay too much egg. I was able to salvage the recipe, sort of, by adding more fluids to...