About this recipe: A great custard that's best served chilled.
Recipe as it stands does not work and needs many tweaks... 1/ use tapioca flour not pears, or use a different thickening agent in addition (I used half a cup of plain flour). 2/ Reserve 50% of the sugar for the merangue.. otherwise the custard is very sweet, and the merangue is not! 3/ Oven temp about 165 celsius works... - 27 Jun 2010 (Review from Allrecipes UK | Ireland)
I would like to make this but the instructions are a little vague. What temp for the oven and how long do i bake for, also how long do i need to simmer it for. I guess i could work it out with thought but i wouldnt want to get it wrong and spoil good food. - 03 Mar 2010 (Review from Allrecipes UK | Ireland)