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This is a delicious custard and we loved the subtle bite of the ancho chili powder. The chili powder is what really drew me to this recipe as it is my all-time favorite -- it's big on flavor and just a tiny bit of heat. I did not add the chocolate : ( as DH isn't a chocolate fan, but with the vanilla and cinnamon, the custard was delicious on it's own. I didn't see where the water should have been hot or boiling, but it will really speed up the cooking time. I made the mistake of using room temperature water and it took much longer -- toward the end I increased the oven temp to 325 degrees which I maybe should have done in the beginning. The end result was perfect and we had a wonderful dessert this evening. Made for PRMR, January, 2014.

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Nancy's Pantry January 30, 2014
Light Mexican Custard