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Reviewed: Jan. 29, 2008

Very easy to prep and cook. I doubled the recipie and had only one issue. As another user stated 'be sure to use whole milk'. I used reduced fat and the cooking time was increased substantially. I'll know better next time....

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ANTON188


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Reviewed: Nov. 27, 2007

This was quick and easy and very good! I didn't change anything.

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shannasfour


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Reviewed: Oct. 1, 2007

I had to bake mine for an hour before it was not watery. Hence, the top layer of the custard was slightly hardened and cracked. I added grounded cinammon instead of nutmeg. All the cinammon ended up at the edges of the bowl. But it was all yummy, esp after i chilled it. I would recommend to cut down the sugar by 20% or 25%, otherwise it was yummy. The custard texture is soft, like baby feed. But yummy. Good recipe!!

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charmaine


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Reviewed: Apr. 22, 2007

This was disgusting and liquidy. I baked it for a little over an hour before I finally gave up and decided to take it out. When I took my first bite, there was so much water inside the egg, it was soggy. Eating soggy eggs made me gag and I ended up throwing it out. Maybe there is just way to much milk for the recipe, but a thicker substance, such as cream, would work better.

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Demimi

	Cooking Level: Beginning Home Town: Dallas, Texas, USA Living In: Plano, Texas, USA
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Reviewed: Mar. 28, 2007

Was soft, but it was good.

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kandee


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Reviewed: Mar. 6, 2007

I loved this recipe, and so did my family. My husband says it reminds him of a dear aunt's recipe, and every mouthful was like being a kid again. Thanks for sharing!

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carolinamama

	Cooking Level: Intermediate Living In: Kingstree, South Carolina, USA
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Reviewed: Jan. 17, 2007

Delicious and easy! I like to make this late night and enjoy while watching tv.Not to much egg like most custards.Do not cut the sugar,there is very litle in it to start with and make sure to use whole milk. Bake in custard cups.

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raine

	Cooking Level: Expert Living In: Vernon, Texas, USA
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Reviewed: Jan. 16, 2007

This was pretty good- I've never made baked custard before. I used 1% milk and didn't have two small custard cups, so I used one large one. Because of this, I had to extend the baking time for 15 minutes, and because of that, the top dried out. But the stuff under that was still good. I cut down on the sugar a little. Tasted a little like eggnog!

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What a Dish!

	Cooking Level: Intermediate
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Reviewed: Jan. 14, 2007

This was my first time making custard. Word to the wise, don't try to cut down on the sugar and don't take your eye off it! The result was like slightly sweet scrambled eggs =(

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Janel

	Cooking Level: Intermediate Home Town: Cali, Valle Del Cauca, Colombia Living In: Portland, Oregon, USA
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Reviewed: Oct. 28, 2006

Too eggy, some kind of topping would have been nice, maybe caramel or something. It lacked texture...way too soft. But great if you had a dental appointment and needed something to eat afterwards.

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spunky


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Reviewed: Oct. 15, 2006

This is a very simple custard, I made this because I was going to dentist to get two teeth pulled, I made it the night before and it was O so comforting. I recommend it highly! Enjoy!

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MONICAJOYFUL

	Cooking Level: Expert Living In: Belleville, Illinois, USA
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