These were delicious. So yummy, they were gone in a flash. I used canned white crab for the filling. I also added the white wine to the filling instead of putting it in the pan. This was a happy accident because it totally worked! Only thing that's absolutely lacking from this recipe is salt. I ended up adding quite a bit of salt to the filling, a bit of pepper, and even a few dashes of hot sauce before the flavor finally popped.

Reviewed On: Sep. 3, 2012

These were great! They turned out super fluffy. Very easy way to feed a crowd for brunch.

Reviewed On: May 29, 2012

This was an absolute hit. Everyone was raving about it - even days later! I made it exactly as directed, only to make it gluten-free, I substituted gluten-free cookies for the crust and used sweet rice flour in place of the all-purpose flour. I also used skim milk and it still turned out delicious. I did not use a water bath, and it still turned out perfect, so don't go through the trouble! A word of warning though, this cake rises like crazy! It was almost touching the top of my oven by the time I went to turn the oven off. Don't worry though, it sinks back down to normal as it cools. It comes out very thick and creamy. Don't look any further - this is it!!! Thanks for the great recipe, Taliesen!

Reviewed On: May 29, 2012