Reviewed: Dec. 6, 2010

Great sauce! It was finger licking good.

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Reviewer:

Cooking Level: Intermediate

Living In: Costa Mesa, California, USA

Reviewed: Oct. 25, 2010

Great taste but did what another reader did and used milk wouldn't recommend. Didn't thicken properly and kinda broke and didn't stay together. Taste was very good though.

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joellemb

Reviewed: Sep. 22, 2010

delicious.. made with chocolate brownies and it completely overshadowed the brownies. will definitely make again with a fruit salad

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Marikka

Cooking Level: Intermediate

Home Town: Cairo, Al-Qahirah, Egypt

Reviewed: Sep. 22, 2010

As described, used half the butter, just shy of the amount of sugar and it came out PERFECT! Topped applie pie and also lemon loaf with raspberries. WOW! New favourite!

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Jennifer

Cooking Level: Expert

Home Town: Washago, Ontario, Canada

Living In: Freedom, California, USA

Reviewed: Aug. 18, 2010

Oh my goodness, this is good. I made this for a bread pudding recipe I also found on Allrecipies. I didn't have cream, so I substituted 2% milk with a few tablespoons coffee creamer in it's place. Also, I didn't have any vanilla beans, so I substituted Real Vanilla Extract for that. I would definitely make this again!

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Amandandoug

Living In: Glasgow, Kentucky, USA

Reviewed: Jul. 3, 2010

I thought this was easy and tasted wonderful on bread pudding. I was out of half and half, so I had to use milk instead, and it still came out great. I also didn't have a vanilla bean but added a teaspoon of extract when I stirred in the butter. I will make this again.

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Tammy Lynn

Cooking Level: Intermediate

Reviewed: Mar. 24, 2010

Wonderful, especially when served warm! Very simple flavor that enhances the dish. I would add a flavored liquor, maybe an almond or white chocolate liquor, next time, and also maybe cinnamon.

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xiaocupcake

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

Reviewed: Feb. 6, 2010

Wonderful warm over warm Razzleberry Pie!

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TSierra

Cooking Level: Professional

Home Town: Algonquin, Illinois, USA

Living In: Louisville, Kentucky, USA

Reviewed: Feb. 2, 2010

Really good!

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Reviewer:

MSPAX1

Cooking Level: Expert

Living In: Valparaiso, Indiana, USA

Reviewed: Jan. 7, 2010

Fantastic after I cut down the sugar. I served it over soft Ginger Cake to 130 very happy people at a Christmas Festival. To those who have problems with lumps, try cooking the egg and milk together in a non-reactive bowl over a pot of boiling water (double boiler style). Just make sure you add some hot cream to the egg first, as instructed. It doesn't take much longer and it's almost impossible to overcook the egg.

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