This was delicious!! Only 4 stars because it took about an hour to cook rather than 20 minutes like it claims. I thought the recipe was easy to follow and fairly simple. We have been enjoying it for days now. I didn't make the sabayon. Instead we have warmed it with authentic Vermont maple syrup! Unbelievable how good it was, will be making it again very soon!
Everyone loved this in our house from ages 12 to 41. I did, however, change the Vanilla Jack Sabayon. I substituted the 1/4 cup of whiskey for 1/4 cup of vanilla extract, and could not find vanilla beans, so step 1 was left out. This will become a fall favorite at our house for sure!
I'll give this 4 stars since it is a little tricky to make. As the last reviewer said, it tasted great once they were fully cooked. My first batch I had to cook at the recommended 325 for about 45 minutes. The second batch I bumped up the temp to 350 and they cooked perfectly in 25 minutes. My sabayon also curdled on me a bit but that was my own fault because I had to stop stirring to get the pan of ice ready. It was looking beautiful up until then. I will definitely try this recipe again. It would be great for a small family get together or dinner party.
This is really delicious and quite impressive. I hope to make it at least once every holiday season.
This pudding was tasty once it was fully cooked. But it took about 3X the amount of time to bake, it might have been my inability to judge a 1 pound squash. Either way, it has potential and was a good, not too sweet fall desert, although the Vanilla Jack Sabayon curdled on me (it still tasted good but with a bad consistency).