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Showing 1-3 of 3
By Chef #179514
on December 08, 2006
I find the Evap. milk ( I use no fat skim) whips up much easier if it is very cold. This is similar to the old days of school dinners in UK !people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 16, 2006
I cant believe that I didn't already review this as I have made it successfully three times now. I used 385 ml carnation milk, 2 1/4 cups brown sugr...and followed the directions....it was bubbly around the edges but same jiggily accross whole pie. I did make this in a round pizza deep dish pan, but if using a tart pan with removeable bottom I would suggest placing on a cookie sheet also. I used my sweet short cheesecake crust....Yummy smooth, not runny works out perfectly...also left out at room temperature for days and crust dosent get soggy, and still great.... This is almost like butter tarts or pecan pie filling... only no raisins or nuts...people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 02, 2004
This recipe sounds so simple, but I have made it several times (twice today!) and it A) always comes out different and B) never tastes the way it used to at school. I have also tried boiling the evaporated in milk (still in the can) in a pan of water and then cooling it, before whipping it with the sugar, which improved it a bit. There must be a knack in it!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (120 g)
Servings Per Recipe: 6