First of all, it was easy to make. The recipe needed simple ingredients and had easy steps to follow. This was my first time to use a “water bath” in a recipe. Very interesting. Just as I was to put the creme’s into the oven my neighbor, who had been away for the summer, came in the front door and saw that I was putting something in the oven in a water bath and said, “Oh, you must be making custard”. Not sure I would have made that leap had I been the one walking in the door.
In the end I was not sure what the consistency was to be. It turned out looser than a pudding or custard but had form. I did not have ramekins so used glass custard bowls they worked just fine. Before pouring in the creme I pre-measured eight ounces of water into one of the bowls to make sure they were the right size and where the line should be when I filled each bowl with the creme mixture. Two thoughts: (1) I could have cooked the milk mixture a little longer, (2) I could have added a few more minutes to the cooking time. Both of these measures would have made the mixture firmer. But then I do not know that I would have liked it as much. What I liked was the creamy smoothness.
I knew when I choose this recipe that I would have to purchase ingredients that I do not use anymore. Heavy cream and whole milk are foods that I do not use because of problems with acid reflux, etc., which is one of those consequences of getting older.
The recipe suggested serving with Amaretti cookies. I went to several stores around the area but could not find Amaretti cookies. I keep forgetting that I live in a very small town and cannot readily get ingredients or foods that would be available in a larger city or suburban area.
It was incredibly rich, smooth and delicious. I loved it. Randy thought it was too sweet and did not like the consistency. Of course, that just meant more for me.
Would I make this recipe again? I believe I would if I had company and were fixing a formal dinner. But, just for the two of us, no.