Reviewed: Jul. 30, 2009

So, so yummy. We used Splenda (less than the sugar called for) and it came out well.

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Reviewer:

Aimee S.

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Reviewed: Jun. 11, 2009

I'm on a fresh raspberry kick while they are in season and affordable! I liked this recipe as something different, but I would cut back on the sugar and vanilla next time and probably replace some of the milk with more sour cream. The result as written is very good, but it tastes more like a loose vanilla pudding than a 'sour cream custard sauce,' so it was different than I expected. Thanks for the recipe!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jun. 17, 2007

Mine came out tasting too sweet and artificial. It's my own fault because I replaced the sugar with Splenda. Never again!

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Reviewer:

DaraFG

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 13, 2007

This didn't set for me. I followed the recipe exactly, but the custard was runny. I'm not sure what I did wrong. It tasted pretty good though. :)

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Reviewer:

A. Zelasko

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Feb. 6, 2007

I made no changes to the recipe except to simmer for a minute or two after adding the egg mixture to the saucepan. Served the raspberries & custard parfait style & topped w/ a bit of whipped cream & a couple of sugared raspberries. Thanks for the recipe...we enjoyed it!

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