Baked custards are so simple, but the results are elegant. You'll enjoy the vanilla flavors in this recipe and it's a great choice when you want to make dessert ahead of time.
by B. Belva
, Upland, CA on Mar. 2010
Easy - easy - easy and so much flavor! Makes a really great ending to a dinner party.
5 star Review
by L. Lorene
, Tulsa, OK on Nov. 2009
I have a very picky family when it comes to eating. BUT I am asked to make this on a regular basis....and I am so glad to do so. Not many desserts are asked for time and time again. Very easy to make and turns out fantastic each time. Love it!
by M. Margaret
, Plainfield, IN on Jun. 2009
I found this receipe very easy to make with my grandaughter, it came out so smooth and creamy, until my granddaughter wanted to use the torch on it and put a little too much sugar, but the rest of the cups were perfect
by E. Eve
, Medford, OR on Feb. 2008
I have made this custard many times. I have a large pyrex glass mold that I spray with Pam. I double the recipe and add 4 tbsp of brandy. When it is chilled, I can remove it very easy and fill the center with fresh strawberries or raspberries. I have served this many times and it always the talk of the party. Many people have asked me for the recipe. I now buy the evaporated milk a dozen at a time so that I have it on hand whenever I want to make the custard. It is the easiest and most impressive dessert that one can make for any occasion. Thank you. Eve
by l. linda
, SHIRLEY, NY on Feb. 2008
Alittle less salt and some added cinnimon...absolutely tasty
by b. billy
, NORTH SALEM, NY on Dec. 2007
easy to make and delicious
by C. Corinne
, NV CU, on Dec. 2007
This is a very good recipe for custard. It's a family favorite. the only differences are a dash of rum to take away the eggy taste (we use 8 to 10 eggs instead of 4), and we coat the bottom and sides of the pan with caramelized sugar before pouring the custard. The rest stays the same. This recipe is very simple and easy to make and oooooooh so DELICIOUS!!!!
by D. Donna
, ORLANDO, FL on Nov. 2007
I made this the other day to fit the Holiday - but i did some adjusting such as: 1/4 tsp salt instead of the called for amount & replaced the spices for 1/2 tsp pumpkin pie spice & replaced the sugar for sugar substitute & added 1 cup of pumpkin! Was delicious! Topped it with light whipped topping & a sprinkle of cinnamon just before serving!!!!This is a fabulous custard that can be interchanged so many ways- absolutely FABULOUS!!!!
by M. M
, WA on Jun. 2007
Easy and homey dessert. My husband thought he could really taste eggs. Could be a little smoother.
So easy a 12-year old can do it!
by P. Paola
, MIRAMAR, FL on May. 2007
My 12-year-old wanted to surprise me and one evening, she prepared this recipe all on her own. All she did was call me when it was time to put it in the oven. We all praised her...and the recipe!
A delicate crumb base supports a creamy chocolate filling topped with chocolate chips and crunchy, butter cookie crumbs.
Decadent and rich, this moist chocolate Buckeye Cake, layered with a creamy peanut butter filling and chocolate ganache topping is sure to delight friends and family. Elegant in appearance but easy to make, Krista Linegar of Willits, CA created this Grand Prize Winning cake because it reminded her of her Grandma’s Buckeye candies.
Tasty enough for any occasion, these butterscotch haystacks are mounded with a mixture of peanut butter, butterscotch morsels, marshmallows and chow mein noodles. To enjoy in a snap, make them the microwave way.