Perfectly delicious! I didn't have strawberries, so I just made it with 4 cups of rhubarb and left them out. I didn't have any jam, so I swapped out honey. The crust was perfect, the custard set, and I didn't miss the strawberries at all, although I have to try it with strawberries next time. I also used margarine instead of butter because I was out. So it's as if I was deliberately trying to destroy the recipe, but I couldn't. It's a couple simple extra steps for the custard vs a regular fruit pie, but it's worth it. And to Chef John, in case you read the reviews: I love your videos! I'll never forget to tap-a tap-a, shake-a shake-a :) Thanks for another great recipe.
Impressive! They have the perfect texture and flavour. I toasted the seeds in a fry pan, and I'm glad I did. I did the first rise and kneading in the bread machine, dough cycle. My buns rose quite a bit more than the video, after only one hour. The dough almost touched the lid. Probably it's the Canadian all purpose flour, which is comparable to American bread flour, I'm told. I made 10 buns instead of 8, and will make 12 next time because I don't like big, thick burger patties. One bun burned slightly on the bottom. I thought they looked done after 12 min, so I turned the oven off and left them in there for the remaining 3 min. I'll be making these again!
I've made them twice, reducing the temperature to 350° after they burned the first time, and they burned again. All the filling was at the bottom of the pan. twice. moving on lol
I accidentally added 1 TB of vinegar instead of 1 tsp, and it rose beautifully! I don't taste vinegar in it at all, so will do it on purpose next time. Everything else was exactly the same, and I used bottled instead of tap water. I had been baking bread before I made this cake, and forgot to remove the pan of water from the oven, so I got a crispy crust. That's also a bonus, because I won't be icing it, and it gives it a bit of a candy crunch. Delicious!
I followed the recipe exactly, but tried it without cream, then with a splash of milk. (I don't normally buy cream.) I couldn't notice a difference, and left the parsley sprigs out. It's good, but not great. I'll make it again to get rid of leftover carrots. I have a tendency to use the same spices over and over, so I really wanted to try a different seasoning blend for me that's in this soup.
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