I'm sorry these were only okay though. 1st time: Followed recipie exactly--(i hate overly sweet things so cut the sugar to 1/2 cup). I first made the egg part, then i made the crust (which takes pretty long time to roll and push into the muffin pan) so by then the custard part had hardened, so i reheated it and then put it in the oven (that was my fault). 20 minutes exact and they were good to go. But theyre a little to..."starchy" for us. We prefer the really light egg custards that taste almost like steamed eggs, so they were only okayyy. 2nd time: Reduced starch to 1 tablespoon, cut sugar to 1/4 cup (because they were still too sweet). Did crust first, then custard, but the custard turned out bad and was more like scrambled eggs, so DO NOT OVERCOOK!!! Stop when its liquidy thick, but not solid thick thick. Hope it helps...if you're gonna use this recipie...I'm trying some other recipie we invented on the spot because of the failure of these...post back when they're done! :)
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I'm sorry these were only okay though. 1st time: Followed recipie exactly--(i hate overly...