This makes the kind of custard I used to make for my kids. It is real comfort food, and I enjoyed eating it. One problem with the recipe is that Steps 2, 4 and 13 are confusing. I decided on my own to use the 1 tablespoon water to make the caramel and not to mix any water into the milk. I used 1/3 cup sugar for the caramel and 1/3 cup sugar to mix with the milk. I thought it was sweet enough. I think the eggs could be cut back by 1 or 2 to make a more delicate custard that could still be unmolded, but the custard was fine as is, too. The other big problem is that the flavors of the spices did not transfer to the pudding. This came as a surprise, but merely mixing the spices with the milk and then heating it did not result in spicy milk. I divided the mixture into individual ramkins, and coated them lightly with salad oil to aid in unmolding.
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