the recipe looked kinda weird, but i went ahead and tried it anyway. is the batter supposed to be so runny? i wasn't exactly sure... the first batch was runny and stuck to the cookie sheet. i had to scrub and scrub after soaking to get it off! so i whisked in a little baking powder to the rest of the baking mixture and [using a spouted measuring cup] poured it into a mini-muffin pan. i then put that pan into a water bath (a 9"x13" baking pan filled less than halfway with water) and baked it at 375 for ~20 minutes. i had no idea what to expect.... fortunately, i loved the result! a sweet egg custard with delicate pistachio flavors and the consistency or custard/mochi/tamago. my roommate also liked it--she said it tastes just like the egg custards sold at the chinese market. can someone clarify what to expect from the original recipe??
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