Reviewed: Apr. 17, 2012

Great dessert. I add strawberry sauce to it. I use about 200 grams of strawberry, mix with 2 tablespoons of sugar. Put them to an electrical blender. The excellent fresh sauce comes out in seconds. It is such a tasteful and beautiful dessert. I really love it.

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Reviewer:

Honeybee

Cooking Level: Beginning

Reviewed: Apr. 8, 2012

Wow, this was far too sweet for my taste and it just tasted like sweetened cream. Had to add more milk to even it out, other than that, it's quite nice!

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Reviewer:

rocksugarpie

Cooking Level: Beginning

Reviewed: Mar. 19, 2012

So easy and so delicious. I think that it could do with a little less sugar and considering how rich and decadent heavy cream can be, using a less fatty milk would probably also be tasty. I followed the recipe 'as-is' and it set just fine for me and came out great. i used a muffin tin since i didn't have ramekins and then just cut around the edges and moved around in warm water a little bit. i will say - ramekins would make the presentation party prettier so i am going to buy.

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Reviewer:

littlemissdelight

Reviewed: Mar. 11, 2012

Great recipe. Subbed coconut milk instead of heavy cream. Served with fresh strawberries and blueberries. Great easy and tasty dessert. Hubby said, you have to make that again.

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Reviewer:

sweetsuzie

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

Reviewed: Feb. 21, 2012

Excellent recipe! The only thing I changed was the extract, to lemon extract. The consistency was perfect. I had to make it in one big bowl because I realized I didn't have any little ones of any kind. i just cut it in pieces and they came out without falling apart.

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Reviewer:

stokesl

Reviewed: Feb. 15, 2012

Easy recipe and tastes fantastic! I substitute the heavy cream with half-and-half, and I would recommend pouring the cooked custard through a sieve to get rid of bubbles/foam before going into the ramekins to set. I also made a pomegranate glaze to go with it.

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Reviewer:

vanfoodies

Reviewed: Feb. 15, 2012

I made this for a dinner party on Valentine's day. I poured it into silicone muffin pans (12 heart-shaped portions). I was able to turn them all out onto a pan, and then move them to plates individually with a metal spatula. I substituted half and half for the cream, and I added an extra 1/3 cup because of the reviewers who complained that it was too stiff and not creamy enough. It held together but was very soft, so next time maybe I will make it as written and see how I like it. I also made a simple blackberry sauce to go with it: Blackberries + sugar (to taste), blended and strained. This I poured into a squeeze bottle so I could drizzle designs around the edges of the plate. It was very easy, but looked fancy and was delicious!

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Reviewer:

WEJOGIRL

Reviewed: Jan. 28, 2012

Delish!

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Reviewer:

Kenna

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Reviewed: Jan. 23, 2012

I made this recipe twice this weekend! I used fat free half and half and splenda and it came out wonderful. I added a spoonful of cherry pie filling on top when i served it. Wonderful diabetic recipe & my teenage son loved it also. We are going to try a nutella sauce drizzled over the top next time! Thanks for a great...easy recipe.

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Reviewer:

Beasmom

Reviewed: Jan. 17, 2012

What a great dessert! We all loved it. Even my Italian hubby was impressed . . . he used to work for the Ritz-Carlton in F & B, and he said this was as good as theirs! Such an elegant dessert - and very easy to make. Thanks for sharing the recipe!

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