Egg Custard Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 28, 2014
quick and easy. I cut back on the sugar and I still found it too sweet. I might only use half the amount stated here next time (I don't have a sweet tooth.) I steamed this instead of baking it to cut down on cooking time. Steaming took 15 min, low to mid fire. Don't be too generous with the cheap vanilla extract, if you are like me, using the cheap ones. I added only 2 drops and didn't like the chemical taste. I might leave it out altogether next time. I used ramekins and 2 eggs yielded 4 servings.
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Reviewed: Mar. 27, 2014
Try it with Fish Fingers!
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Reviewed: Feb. 8, 2014
This is easy to make and tastes great. I'll make it again soon.
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Photo by Dekkel

Cooking Level: Intermediate

Home Town: Gastonia, North Carolina, USA
Living In: Dallas, North Carolina, USA

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Reviewed: Jan. 19, 2014
I subbed Splenda for sugar and used skim milk. Perfect diabetic dessert.
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Photo by Shari

Cooking Level: Expert

Home Town: White Bear Lake, Minnesota, USA
Living In: Biwabik, Minnesota, USA

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Reviewed: Nov. 25, 2013
I lost my custard recipe and am now making it again with regularity. All those other recipes say scald the milk, stir constantly and pour slowly into egg mixture yadda, yadda...........so not necessary. I don't ever remember doing that and I made custard for years when the kids were kids. This recipe is simple, easy and never fails. Can pop the whole thing, pan, water and all in 5 minutes. Now THAT'S a quick dessert.
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Photo by Deb C
Reviewed: Nov. 3, 2013
Easy and straightforward, this makes the traditional egg custard. The baking time was longer than mentioned in the recipe for me, and that may be because of my oven, so be sure to check the consistency before removing it from the oven.
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Photo by Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA


 
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