I just made this recipe - literally, just, it's cooling on the counter at the moment. To those who thought that too much milk is used, I thought the same thing. But the eggs and cream will thicken it right up; then once it is in the fridge it will thicken even more into a custard. But I have to say, I was licking the rubber spatula that I swiped the pot with and this was just divine. Then while cooling I decided I would have a real taste - even if it burns my tongue, which it did - and this is simply delicious. I don't know if I can wait the obligatory two hours for it to completely set. When hubby gets home from work, he will most likely eat a nice big bowl. This is good!!
But I have to add that I don't measure certain ingredients, and for this recipe that would be the cinnamon. My mixture is a light tan. And I added some vanilla to it, also. We LOVE cinnamon and vanilla and I never measure either, and you just can't go wrong with more than a recipe calls for. Just don't overdo it.
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I just made this recipe - literally, just, it's cooling on the counter at the moment. To those...