Dawn Smith

yummy! perfect and so easy

First time I made it and or tasted custard and everyone liked it. I will suggest what not to do. Don't use cupcake paper... they will become soggy paper. Use boiling hot water for hot water bath or place water bath in oven for a few minutes prior to placing cups in it. Don't be too close to oven when you open door as boiling hot steam will meet your face. It will have a slight egg flavor but not too heavily. It doesn't rise, so fill to near the top.

Great recipe. Wasn't able to find raisin paste so I hydrated some raisins and chopped them up in a food processor. I may try one less cup of flour to see if it will make a crisp cookie.

I went for 350 on a baking sheet, thin tablespoon spread on warm pan for approximately 8-9 minutes

I was hoping to do more with this recipe, like create a mold free form to contain my chicken pot pie, but I struggled with making a stand alone shape. 2nd batch the same. It was easy to work. I added food coloring to my crust. The crust, when blind baked, was brittle and fell apart. I added egg wash, back in the oven for a little longer, and it did little to help. Next time, I will use a form, freeze it and then add filling and bake.