The problem with this recipe is that there is no direction on what to do with the egg whites...also a Double boiler should be used so that the eggs do not end up scrambled...these two details I found out AFTER. I called my mother who said that a double boiler must be used to make the custard and the the egg whites should be whipped until stiff and folded into the egg custard as the very last step. I think that the overall flavor of this recipe will be good when I re-do it but this time it had a strange consistency with the egg cooking the way it did. I also added some powdered sugar to the whipping cream to sweeten it up a little bit but I would add just a little more sugar and some vanilla to the custard as well.
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The problem with this recipe is that there is no direction on what to do with the egg...