The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Sep. 20, 2009
This is the exact same recipe my Mom has always made! So easy and very good! It doesn't last very long in our house! I make it exactly as recipe directs.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Mar. 17, 2009
It was very good. I used Splenda instead of the sugar, it made it not as sweet. I also sprinkled the top with nutmeg and cinnamon
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The reviewer gave this recipe 3 stars. This recipe averages a 4.21 star rating.
Reviewed: Jan. 27, 2009
I really, really wanted this to work, but it was incredibly watery (like 3/4 inch at the bottom) and the rest turned into sweet and tasty scrambled egg-like stuff. Perhaps I did something wrong, but I was sort of sad :(
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Dec. 10, 2008
Did not change a thing.Very easy to make! thanks
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Cooking Level: Expert

Home Town: Navarre, Ohio, USA
Living In: Massillon, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Sep. 10, 2008
I am a HUGE custard fan and this is fabulous. The best ever! My experience with custard is that all recipes separate bit regardless of how long you bake them. But, much less if you keep it in the water bath until it cools. Not being fond of nutmeg, I sprinkle with the custard with cinnamon after it bakes. Fabulous!!! Thanks so much.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Jun. 14, 2008
Well, I made it according to instructions and it was too pale, too sweet, and watered out a LOT. So ... I made adjustments. An extra egg, 1/4 c. less milk, 1/3 c. sugar. I baked 15 minutes at 350, then reduced the temp to 325 for 35 minutes and it came out perfect!
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: May 18, 2008
followed the recipe coz i had not made such a thing before but had read the reviews on "giggly"...hehehe but it came out perfect...but alot for just me...next time i might try to scale it down...won't go to waste...eating more before bedtime...thanks for the recipe...
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Cooking Level: Intermediate

The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Nov. 25, 2007
Yum! The perfect comfort food. I just had a baby 2 weeks ago and have been eating this custard all the time. Love that it makes a big batch. . .it's always in the fridge and ready to eat now that I have zero time on my hands. I found that cooking it for one hour is perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Oct. 24, 2007
This custard was very soft and smooth. I really enjoyed it a lot.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.21 star rating.
Reviewed: Oct. 11, 2007
I baked this for at least fifteen minutes longer and it was still quite watery. It also did not have the flavor we were looking for - probaby because it doesn't call for cream. We will definitely not make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Sep. 20, 2007
I have made this several times, both with whole and with skim milk, and sometimes cutting down on the sugar. It can be pretty watery, and sometimes my texture is a little spongy, despite precautions. But the taste is all there. Maybe if cream were used instead of milk it would be a little creamier, but then I couldn't feel good about eating it for breakfast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Aug. 15, 2007
Wonderful! Just what the doctor ordered! I follwed the recipe exactly, baked for 1hr. If you hadn't said it would still be "giggly" I would have thought it not done. It was. I also used skim milk~ not a problem. I also used fresh eggs from my "girls" in the yard. This was great. Definitely a keeper! Thanks!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Jul. 10, 2007
want to try it cause it looks good!
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Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.21 star rating.
Reviewed: Jul. 8, 2007
I followed the recipe exactly and it turned out extremely watery and had almost a curdled consistency. I think it may have been the use of whole eggs. I might try the recipe again but next time will only use the egg yolk.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Jun. 18, 2007
I love this stuff! My only complaint is how watery it gets after it sits in the refrigerator. Perhaps that is just the nature of custard. Despite that, the flavor is wonderful!
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Cooking Level: Intermediate

Home Town: Edgewood, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: May 14, 2007
This custard was hard to judge whether or not it was actually done or not. I had to force myself to believe it was done when the knife came out clean, despite it's appearance. I took it out, and it was absolutely perfect, I could not have asked for a better custard recipe.
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Cooking Level: Expert

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed: Mar. 18, 2007
Taste was quite good but I almost had to double the baking time suggested. At 60 minutes, it was absolutely not set; baked an additional 45 minutes. Otherwise, a fine basic custard and a good way to use up some extra eggs.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.21 star rating.
Reviewed: Mar. 15, 2007
Maybe I did something wrong, but I baked it for an extra 10 minutes before the knife came out clean. After it cooled it was so watery I hade to throw it down the sink.
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Cooking Level: Beginning

Living In: Mount Pearl, Newfoundland, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Feb. 6, 2007
I thought this was a great custard recipe. So easy, too! You can also split the custard up and put it in separate ramekins. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed: Feb. 5, 2007
My family has an aversion to nutmeg so I sprinkled cocoa powder on top instead and served the custard with fresh raspberries and blackberries. Neither my husband, my 1-year old, nor I could get enough - the whole dish was finished in the blink of an eye! This is wonderful comfort food.
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Cooking Level: Expert

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