Easy Caramel Custard Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 26, 2013
The caramel syrup never turned golden brown...just a white brick of sugar. And I guess I didn't let it cook long enough (I did the recommended 45 minutes @ 350 degrees Fahrenheit) because it tasted like sweet scrambled eggs. I do like the suggestions made by the other reviews (I'm not a super cook yet so I'm still learning).
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Reviewed: Aug. 31, 2013
The taste of this was okay, but having followed the instructions to the t, the caramel didn't turn out (it basically just turned into a brick of white sugar). So I started it over and used 3 TBSP of water and managed to get a syrup. The custard also had to cook for an extra 30 minutes to even begin to set up. In the end the taste was only average, and definitely not worth all the extra time.
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Cooking Level: Intermediate

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Reviewed: Mar. 12, 2013
Taste was great. I did not like how thin it came out as I wouldn't serve it like that. So double the recipe for that size pan perhaps. I will try doing this again that way. Not sure how I was supposed to serve it, on a plate? in a dessert bowl? Worth trying as it is little ingredients for a nice tasting dessert.
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Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA
Living In: Lebanon, Connecticut, USA


 
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