Reviewed: May 5, 2012

I make this when I make angel food cake. I use the egg yolks and then follow the rest of the recipe. I put it in individual custard cups. I have not had a problem with the water that some have complained about. My husband I both enjoy this.

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Reviewer:

Charlotte

Reviewed: Mar. 19, 2012

The best of all comfort foods! Goes down easy and has loads of protein!

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Reviewer:

Coralie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Dec. 23, 2011

The solution to watery custard is not to overbake it. Trust that it is done, knife inserted comes out clean. Use a clean knife every time you test. My Mother made this as comfort food for us also. So funny!

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Reviewer:

Karen's Kitchen

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Townsend, Delaware, USA

Reviewed: Jul. 21, 2011

I've made this many, many times and it has always turned out great. Those who describe it as being curdled have cooked it too long. Perhaps they didn't use the right size baking dish. The baking dish needs to be deep rather than shallow.

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Reviewer:

Merwinak

Reviewed: Feb. 2, 2011

The texture was...yuck! I was looking for a creamy pudding type custard...so maybe it was my bad on this one. This custard felt like jello(ie) cottage cheese. My Grandma thought it was okay so at least it didn't go to waste...I would have thrown it out.

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Reviewer:

Sara

Reviewed: Apr. 24, 2010

Really disappointed with this recipe. I was so looking forward to a bowl of warm velvety custard that took an hour to bake.... but I did not get it. Maybe it is my oven, but this took around two whopping hours to bake! The result was more eggy and curdly than I was expecting, and without the lemon zest I added, it would have been reeeally lacking in the taste department. I'm sad about this.

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Reviewer:

kayla.rae

Home Town: Kelowna, British Columbia, Canada

Reviewed: Jan. 18, 2010

I followed the recipe exactly, although I didn't worry about using a strainer. It took 90 minutes to bake. My husband loved it. He ate half the dish the first night. I thought it was a bit bland for my taste. The next day it was watery on the bottom.

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Reviewer:

MickeyRenee

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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Reviewer:

M&K's Mommy

Cooking Level: Intermediate

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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Reviewer:

Ron Chinchar

Home Town: Painesville, Ohio, USA

Living In: Westlake, Ohio, USA

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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