By: Carletta Merritt
Best Vanilla Custard I have ever eaten!
I made this recipe today and it is awesome. I didn't bake it in separate Ramekins but I baked it in a Casserole dish and it still turned out awesome! I did have to bake it longer due to baking it in a Casserole dish. I baked it for one hour and 15 minutes and came out just like the picture. Please whatever you do make sure to use the Vanilla Beans. That is what makes this custard superb. Thanks Eating Well magazine!
Pros: Easy to make and delicious
Cons: The cost of the Vanilla Beans were expensive but worth it.