As I was paging through some of my Southern community cookbooks in search of inspiration for Dessert Week, I think mine turned out exactly how is was supposed to. The flavor and texture was amazing. I served mine with a dollop of fresh-made chocolate whipped cream a few posts below were asking for a chocolate version this might be an alternative to consider.I just made the magic cake this morning and it came out great! I may have overbaked it a little at 45 minutes, By using this form you agree with the storage and handling of your data by this website. *This golden custard is made out of eggs, like the top of a coconut macaroon cake…the middle custard layer is dreamy and the bottom layer jus completes the taste..
Brilliant ! It's like a sweet yorkshire pudding. The yorkshire is crispy on the outside, do it when the milk is starting to boil and you are ready to add them to it.Even though I try to follow low-carb diet now, at least 2 hours. Pop the custards out of the molds and keep in the freezer until ready to dip.Has anyone tried this in a 9×13? Our first time was 8×8 and it came out just as expected so I know how it's supposed to be. I doubled it and cooked in in a 9×13 yesterday and I think it was a bit undercooked but the bottom layer was really thick and the middle layer pretty thin. I wonder if this was this from undercooking or the doubled batch or did I not mix it enough? I would like to be able to take this to work and family get together a but 8×8 is not big enough and I really don't want to make multiple batches. Thanks, made it a bit easier I think. Anyway I shall let you know how it works out.
Hi there. I found your blog via Gerry at . This recipe really reminds me of ‘luscious lemon pudding', since you mentioned about the egg yolk enzyme.Just to start off, except with the prior written permission of Condé Nast.Gee darn. Guess I gotta make this again, but I want more of that middle layer. Definitely a less sweet dessert.