I really enjoyed this recipe. I added an extra egg yolk as suggested by other reviews, and I also baked my custard in one 9 inch pie dish (due to the lack of ramequins in my collegiate apartment). Because I did not intend to serve this all at once (however tempting), I had to improvise with the crust. We buttered and sugared a piece of aluminum foil (you could even sugar it in a shape for aesthetics), placed it on a cookie sheet, and broiled it for a minute. We spooned the custard into bowls and added the carmelized sugar on top. Not as pretty perhaps, but it worked and was very tasty.
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I really enjoyed this recipe. I added an extra egg yolk as suggested by other reviews, and I...