| Overall Rating: |
|
4
out of 5
|
Will try again,
November 19, 2007
By WmDeLind
|
"With great excitment, we set about making this relatively simple recipe. Pumpkin was purchased, ingrediants dutifully mixed, and poured into the waiting shell, lid replaced and popped into the pre-heated oven.
The lid was removed after it registered done....it took about 45 minutes....and finally after almost 2 hours of cooking time, the custard was nicely puffed and a knife inserted did come out clean.....refrigerated over night and then came the anxiously anticipated moment: slicing the pumpkin........and having the liquid custard from the bottom half of the pumpkin flow all over the table and floor. The custard did not set. But it sure did taste good! Perhaps there was too much water in the pan (1").....other then that, it cooked for almost 2 hours......any suggestions?"
|
|
|
11 of 11 people found this review helpful.
Was this review helpful to you?
Yes
No
|
