Reviewed: Jan. 25, 2012

This is a perfect custard recipe! I have been making custards my whole adult life and this recipe is among the best and easiest! I cannot for the life of me figure out what other reviewers are doing wrong with this recipe. It is fail-proof! Check your ovens!

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Reviewer:

Kim

Reviewed: Jan. 10, 2012

I had the same problem as wildwing - very curdy like and loads of liquid in the bottom. Although the taste was good, the texture was nothing like custard. So disappointing...

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Reviewer:

Kicius

Reviewed: Jan. 6, 2012

This is so easy to make and so delicious! A no braner for the holidy season; I wish egg nog was available all year long, I found the recipe too late to get my fill of this wonderful custard!

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Reviewer:

my3fndogs

Reviewed: Dec. 29, 2011

I saw this recipe in a slow cooker cook book so I increased the serving size and put half in the ramekins in a slow cooker (3 1/2 hours on low)and half the ramekins in the oven. I topped them with broken ginger snaps that made a nice crust on the top, (at least the oven ones did). I then chilled in the fridge for a few hours. I forgot to put on sugar. I also used egg beaters in hoping that it would all blend better. As for the flavor it was just ok for me. I am not a huge custard/brule/flan fan and the texture was really close to that. The oven ones were definitely better. The slow cooker ones had a more seperated look, lumpy texture and there was fluid on the bottom. Interesting to try but sad I wasted holiday eggnog on it.

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Nov. 29, 2011

I was very disappointed in this custard. It took an hour and 45 minutes to bake, and when the toothpick finally came out clean, the tops were so brown it almost looked like they were burnt--though, luckily, they weren't. While the taste was pretty good, the consistency was almost disgusting, eggy curds and watery on the bottom. Not recommended if you like real custards.

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Reviewer:

Wildwing

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Royal Oak, Michigan, USA

Reviewed: Nov. 21, 2010

It was so rich that I could only eat a little. It was so simple to make though and the leftovers were gone the next day.

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Reviewer:

Phantom

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Sep. 5, 2010

It was kinda confusing, simply because I had two choices: one small custard cup, when inserted into the pan, was covered by the water; the other cup held both servings too easily. Just adjust it so you have enough to fit in your cup, I guess! :) Otherwise, it was very good.

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Reviewer:

Opheliacook

Reviewed: Mar. 19, 2009

Pretty good. Tastes like eggnog flan but without the sugar syrup (which would be a nice addition). Nothing too exciting or special, but a nice way to use up eggnog after the holidays.

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Reviewer:

Jessie

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

Reviewed: Jan. 13, 2009

I am NOT a custard fan but...this was terrific. I think it would work as a Cream Brule (??) it was so rich and creamy.

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Reviewer:

Lanette

Reviewed: Dec. 25, 2007

So easy, so delish! I used prepared nog which tasted very nutmeggy already, so instead of using nutmeg, I sifted on a layer of cinnamon. Love this overall, could have eaten the whole thing by myself, but...it's not very eggnoggy. It simply tastes like a delicious vanilla custard. Next time I'll use the nutmeg instead and see if that ups the eggnog flavor. Overall, love it, will make it again.

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