If you're looking for this to resemble the richness and density of Creme Brulee, you may be disappointed with this. While it was very good, I noticed a distinct difference between this baked custard made with milk and that, like Creme Brulee, made with heavy cream - I prefer the latter. That, however, is not a fault of the recipe because, obviously, this is NOT Creme Brulee. Why I'm rating it four stars rather than five is because it wasn't quite sweet enough. In hindsight, I think another tablespoon of sugar would have done the trick. Other than that, it baked up beautifully. The texture and consistency was quite nice, and just what I would expect. Watch baking time carefully, as mine was done at 30 minutes. The custard should just be starting to brown along the edges but still be a little jiggly in the center. Just as a matter of personal preference I used cinnamon rather than nutmeg, sprinkling it over the custard just before serving.
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If you're looking for this to resemble the richness and density of Creme Brulee, you may be...