Loved it! I doubled all the spices and the alcohol and it was perfect! You have to add the milk very slowly so it doesn't curdle and it took longer than 8 minutes for it to thicken again on the stove, but otherwise easy and tastes great. (of course, I like rice pudding, too, so that may have something to do with it!).
lindseyjayne Posted: 12/19/09
sunnik Posted: 12/02/10
Okay- I totally failed at this recipe also. Although I have never tempered eggs before, I knew that was what I was supposed to do (thanks, Food Network!!). The recipe didn't warn you to do this. And, I did it VERY slowly, but I guess I still scrambled the eggs... it came out VERY lumpy. Looked like porridge. I was VERY dissapointed :(
weinner Posted: 12/04/10
NEVER MAKE THIS!!!!!! I made this double the spices as recommended by previous bloggers and otherwise followed the directions. It was awful. It is not worth the calorie difference. No matter the spices or the ingredients, just buy it and go for a walk later.
Sophie48 Posted: 12/05/10
I always thought when you cook the eggs and milk the recipe was referred to as boiled custard.
Cbesack Posted: 12/12/11
We made this last night and loved it. Used 5 cups of milk instead and 1/4 cup dark meyers rum. Delish!!!!!!!!! You need to whisk the eggs alot and add the milk mixture very slowly.