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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M&K's Mommy

Cooking Level: Intermediate

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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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Ron Chinchar

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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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Sarah!

Cooking Level: Beginning

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Reviewed: Dec. 10, 2008

Did not change a thing.Very easy to make! thanks

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Connie

Cooking Level: Expert

Home Town: Navarre, Ohio, USA

Living In: Massillon, Ohio, USA

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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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Laura

Home Town: West Richland, Washington, USA

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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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MAGMOM

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Morgantown, West Virginia, USA

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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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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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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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Carrie B.

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Reviewed: Oct. 24, 2007

This custard was very soft and smooth. I really enjoyed it a lot.

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Sherry H.

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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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mbbdirks

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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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Rachel M.

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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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Wynn

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Reviewed: Jul. 10, 2007

want to try it cause it looks good!

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LUV 2 COOK

Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA

Living In: San Antonio, Texas, USA

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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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PIGLET2928

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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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Masty

Cooking Level: Intermediate

Home Town: Edgewood, Kentucky, USA

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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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JesseF109

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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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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Lorie

Cooking Level: Intermediate

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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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Blue

Cooking Level: Beginning

Living In: Mount Pearl, Newfoundland, Canada

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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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Kathleen

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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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