By Elmotoo on July 30, 2007
"This...is...to...die...for. Made for RSC #10. This multiplies well. I tripled it for guests this weekend, put it in a (LARGE) pan & it still cooked the same. Enjoy!"
Serving Size: 1 (248 g)
Servings Per Recipe: 6
"We really enjoyed this. Never made a custadr before, but it was pretty easy to make. It had great flavor and the pecans added nice texture. It reminded me in flavor and texture of a flan a little bit. Thanks!"
"I'm sorry to give this such a low review, but it just did not work out for me. I baked it a lot longer than the stated time and it still was not set. I could just taste a little of what was baked. It seemed to have great flavor, though, and I may try it again to see if I have better luck."
"4STARS for you,I always go for custard anytime over cake or cookies.The pecans and raisins sure did add a lot.I wish you luck in the contest."
"Classic egg custard made by my grandma was a childhood comfort food, so this was a lovely find among the RSC recipes. This grown-up version is a winner in my book - ingredient-friendly, well-balanced flavor, perfect texture & surprisingly company-worthy for a traditional comfort food. I made a full recipe as written, but did use reg raisins as golden raisins are not available here. I do agree w/another reviewer that it makes 6 servings vs 4, which will greatly improve the nutritional data. Thx for contributing this great recipe to the contest. We loved it! :-)"
"Nice flavor from the raisins and pecans. The pecans became nice and toasty as they floated to the top and the raisins got nice and plump. It really makes more than 4 servings, so the calorie count would go lower. I also thought about using a water bath, but followed the directions exactly. Great job on your recipe and Good luck in RSC!"