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Country-Wife, thank you for sharing this delicious custard recipe which is so quick and easy to prepare. I, too, found it to be very runny after baking it at 325 degrees for 30 minutes. It was perfect after I turned the temperature up to 350 and baked it for another 20 minutes. Next time I plan to bake it at 350 for about 30 minutes.

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Virjean Svoboda January 23, 2007

Made your custard this evening and it tasted wonderful. Warm custard is a true comfort food for me. Now...that said, after 30 minutes the custard was still runny. This could be because I used freshly made soy milk.(?) Anyway I turned the oven up to 350 and baked another 15 minutes and it set up nicely. I really like the hint of rum in the custard, and by the way I didn't have real rum, I used rum extract about 1 teaspoon. Also used splenda instead of sugar. Is this still your recipe? :>) But I really liked, it was easy to make and tasted great. Thanks for submitting countrywife.

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Miss Annie in Indy September 16, 2005
Rum Custard