Although this was good, there were a few things that left me wondering if I did it right, so that makes me think it isn't "never-ever fail". The direction to cook until thick and clear was up for question because I cooked and cooked and cooked it, but it still was cloudy. I'd call it clear-er, but was I supposed to wait until it was all the way clear? Then, when I cooled it completely it was too thick to fully incorporate into the egg foam, so it was slightly like the texture of tapioca. In the end, it held up well and didn't weep, but I have to say it was a bit off with that texture issue.
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