I was really looking forward to making this until two things happened.......
....the first was my sons and my husband getting the flu. Not just any flu, Manflu.
Secondly, i read the P&Q's. I felt so disheartened and really felt that if the recipe wasn't good then i wasn't going to waste any precious caregiving time making something that wouldn't be eaten ;)
It was monday night and i'm not sure what happened but i had a change of heart and decided to give the Lemon Cup Custard a chance. I didn't have any lemons, lemon extract or lemon oil, so made the Vanilla Cup Custard. I took Dorie's advice and used Almond Extract in addition to Vanilla Extract.
I liked this recipe a lot. It was light, sweet but not overly sweet, not quite a dessert but more like something to cleanse the palette (i mean this in a good way). I didn't find it eggy, as some people did, i think this was due to the almond essence. A few spoonfuls were enough for me until i ate it spread on top of digestive biscuits (graham crackers), really good :)