I used 1% milk. As others have noted, the texture was grainy. I served it to guests (there were 4 of us) and only 1 person finished it. Thankfully my guests were willing guinea pigs and we had a back up dessert. The taste was fine, but the texture was very off-putting. I won't make this again.
I made this recipe exactly as written. While I'll agree with other reviewers that there was a difference in texture between the top and bottom portions of the desserts, I didn't find this offputting. My guests and I really liked the denser "crust" on top, and the inside didn't strike me as grainy (it wasn't as smooth as pudding, but I wasn't expecting it to be, so no disappointment there). Overall, it tasted terrific and I would definitely make it again for a future dinner party, perhaps topped with some fresh whipped cream and raspberries.
A rare Cooking Light miss. The texture inside was watery and grainy, although the taste was fine. I should have gone with the recipe from the French cookbook that called for 10 egg yolks and an inordinate amount of cream but out of respect for my guests' health, I didn't! I did add a dollop of whipped cream and some raspberries. Although they looked pretty, the additions didn't help the overall texture.