Panna Cotta

For the ones who had trouble getting the Panna Cotta out of the dishes. I highly recommend trying a silicone muffin pan. They work great.

Awesome recipe! I have used it several times over the last few weeks. For anyone having problems with the gelatine separating, I solved this by cooling the mixture down completely before pouring it into the ramekins. Just put it into a jug and keep it moving over iced water until it's cooled down to room temperature. The quicker you get it cooled, the quicker it will set - meaning less time for separation :)

YES! ADD VANILLA AT THE END, AFTER REMOVING FROM THE HEAT(MY SUBMITTED RECIPE STATED THIS). ALSO, I RECOMMEND STIRRING CONSTANTLY WHILE COOKING THE CREAM AND SUGAR. SOME OTHER GOOD EXTRACTS: ORANGE, LEMON AND ALMOND.

Perfect recipe. I did use 2 cups of heavy cream with 1/2 cup of half and half because this is what I had in the fridge. I also made mine in muffin tins which I greased with olive oil (did not affect the dessert even a little bit) and then I topped them with hot fudge. This recipe made 8 1/2 panna cottas for me in the muffin tins.

I made this recipe as-is, and served with mixed fruits (strawberries, raspberries, and blackberries) on top. To get them out of the glass ramekins, I dipped them into warm water for just a few seconds, ran a knife around the edge, and turned them upside down on the plate. Beautiful presentation, sure to impress your guests - it did mine! I think next time I will use lemon extract in the custard instead of the vanilla for a different flavor; I see endless flexibility with this recipe!

This is dangerously good. It's my favorite dessert at my favorite Italian restaurant. Next time I will add a little more milk as the consistency was a little too jell-o like. I will also decrease the sugar to about 1/3 cup, it was pretty sweet. I would definitely serve to guests. Thank you Cheryl for posting this recipe!

Excellent recipe - thanks for submitting it. I've been using it for months now and I haven't found one person who doesn't absolutely love it! I serve it with fresh strawberries tossed and marinated briefly in a bit of brown sugar and grand marnier.

I made a recipe with very similar ingredients but different directions - this may help those having problems with gelatin separating. Pour the milk/cream you are using into the saucepan and sprinkle gelatin over it. Let that stand for 10 min. Then go to heat it, but only heat it until the boiling point then remove from heat and stir in sugar, vanilla, etc. You can use much less sugar for a good result - 1/4 cup per 2 cups of liquid.

While this was good, it was way too sweet. I just got back from Italy and they make it with far less sugar. The sweetness on theirs came from sweetened berries on top.

sliced fresh strawberries on top are the best compliment to this fantstic dessert. just be sure to add the vanilla listed in the ingredients section, but left out in directions. i add the vanilla after the cooking is done - right before i pour it into the serving dishes.

Simply delicious! And easy to make. Smooth and creamy. This is a desert you could do a lot with. Springle coccoa on top, cover with berries, sweet chutney, nuts, chocolate sprinkles, etc.

This was the hit of the evening. It came out of the molds easily and was gorgeous not to mention creamy, rich and decadent. I used 1/2 cup skim, 1 cup heavy cream and the rest whole milk. Also, I used honey instead of sugar to make it meet a friends dietary needs. I would highly recommend the honey! It was wonderful! Even my non-cooking guests desired this recipe and ate every bite after groaning that they had no room for desert! Don't douse it with chocolate sauce, just serve it with a slice of fruit and let the sweet dairy shine through!

Excellent and EASY!. Some tips: -Do NOT boil; only simmer lightly. -Skim milk is key in helping gelatin to dissolve. -When pouring into ramekins, use fine strainer to filter un-dissolved gelatin. -To empty ramekin in one piece, simply set it in a shallow pan of HOT water for a few seconds and flip onto serving dish. Works every time. Delicious. Design your own topping. Fresh fruits are best. I like to add lemon juice to balance all the sugar.

Really great recipe! I have had to make some chages due to diet restrictions. I have family memebers who can only have non-fat dairy. This does turn out well with fat-free half and half but I have found that it does not set up the same, it will be alot more jiggly! I have also made this for low carb with splenda. If using splenda I would suggest adding it after you stir in the gelatin and then add extract. Make sure to soften the gelitin in water if you use all cream. Also this is great using coconut milk. I used a whole can. I poured it into a measuring cup toped off to two cups w/ cream then added the other 1/2 cup of cream. Finished it off with about 1/4 - 1/2 tsp. coconut extract and vanilla extract. Just taste tested till I got the right flavor. Almond extract is also very good in this recipe if you are making the vanilla version. I have also made with a whole vanilla bean. Just split the bean and put the seeds and the pod in while heating the cream then remove pod before stirring in the gelatin. I also always add about a 1/4 tsp. of salt to cream while heating.

This was really really good. I actually only used 1c of heavy cream and used 2% milk in place of the rest of the milk and cream called for, only because thats all I had. It turned out perfect! So creamy and rich, you wouldn't think I had altered it at all. At least it was a little healthier I guess. I served it with slices of ripe strawberries. I'm going to try making a sauce with strawberries & brown sugar and see how that goes. I plan to experiment with this recipe. But awesome as is.

This is a great recipe, very rich and creamy. I avoid turn out troubles by serving it in wine glasses, it's very attractive that way too. I top it with a berry compote I make. I use frozen berries (a mix of blackberries, raspberries, and blueberries is my favorite), cook them down and mash them up a little, add sugar and lemon juice to taste and add just a touch of cream after they are off the heat to give them a great dark purple color. Looks very pretty on top of the white panna cotta in the wine glass.

I followed the recipe, however before pouring it into ramekins, I put it in a bowl on top of ice cold water and stirred it until it cooled to room temperature. Then I poured it into ramekins, covered in plastic wrap and put in the fridge. I had it the next morning with macerated raspberries and it was the perfect texture and flavor. No separation. Delicious and easy to make. Next time I'm going to make a mango compote.

Loved this. I doubled the recipe and it worked out fine. I took strawberries that I had sliced with sugar, put about 6-7 raspberry on top of that & finished with whip cream. I made them in dessert glasses. My only regret was adjusting the recipe by adding vanilla bean. The bean mostly settled in the bottom of each dessert glass. I will stick to the recipe as written. I did put the pot in ice water while cooling it down, stirring the whole time. Only took a few minutes to cool this way.

Fresh cream was on sale for half price today at my coop, and being a sucker for all things rich I couldn't pass it up...but then, what to do with it? Oh my goodness. This panna cotta recipe is specatcular! Honestly, I would have liked to pour it into a cup and drink it straight up...I don't even know how the final set result is, yet, but I imagine it is phenomenal. I used 2 cups cream and 1 cup milk. I dissolved the gelatin in 1/2 cup milk and mixed the other half into the cream and sugar (I used 1/3 cup -- still a bit too sweet mabye? will use 1/4 cup next time). To balance the sweetness I just added a pinch of salt to the mixture. Perfect. I added the gelatin to the cream as soon as it softened into the cold milk. Then I didn't have the patience to bring it all the way to a boil, so I stopped when the mixture was steaming and silky smooth, whisking all the way. I used the recommended vanilla, then couldn't resist 1/4 tsp. almond as well. Amazing! I cannot WAIT to eat this up!!

This is so good! Better than the first time I had it, and that was prepared by Italian chefs! I used this recipe to fill about 100 small chocolate dessert shells for a cocktail reception. Beyond delicious - I will be making this again, and soon, but full sized.

Very tasty. I made a few adjustments. First, I used fat free half/half instead of skim mild. I also used canned coconut milk instead of the heavy cream and coconut extract instead of the vanilla extract. I served it with toasted coconut and crushed pineapple. It was very good.

Absolutely DELICIOUS! My only problem is where a previous reviewer (coinmaster) suggests: "Just put it into a jug and keep it moving over iced water until it's cooled down to room temperature." DO NOT pour it into a glass jug. Trust me on this. My glass jug exploded in the ice and I had a HUGE mess to deal with. Never, ever (and I had forgotten this) use heat with glass and ice. Bad combination. I re-made it after an hour-long clean up and another trip to the grocery store ... this time I cooled it in the saucepan that was immersed in a large bowl of ice cold water.

Great recipe! The custard is super silky smooth, creamy a delicious. The flavor isn't extraordinary, but it's absolutely delicious with fresh fruit...we used strawberries. My gelatin separated a little, creating a thin, slightly more opaque layer on top of the custard. I also didn't have any ramekins, so I poured the mixture into greased muffin cups instead, and filled nine. I had a bit of a hard time getting the custards to come out of the tins. I inverted the pan onto a cookie sheet, and placed a hot, wet towel over the bottoms. This loosened them up, but they wouldn't slide out of the pan until I used a knife around the edges. My family really liked these, and ate them up very quickly. Thanks for sharing the recipe...it's a keeper!

This was very good tho next time I'd probably use a bit more sugar in the cream. It seemed that choc sauce was overkill so I just used a blended strawberry sause - easy and really good. HOWEVER . . . the gelatin separated from the cream (two layers in the finished product)even tho I followed the directions as written. Any thoughts as to why?

I made this for a dinner party on Valentine's day. I poured it into silicone muffin pans (12 heart-shaped portions). I was able to turn them all out onto a pan, and then move them to plates individually with a metal spatula. I substituted half and half for the cream, and I added an extra 1/3 cup because of the reviewers who complained that it was too stiff and not creamy enough. It held together but was very soft, so next time maybe I will make it as written and see how I like it. I also made a simple blackberry sauce to go with it: Blackberries + sugar (to taste), blended and strained. This I poured into a squeeze bottle so I could drizzle designs around the edges of the plate. It was very easy, but looked fancy and was delicious!

Awesome and easy!!! Used my silicon muffin containers and they came out perfect!!! Everyone enjoyed it and asked for me to make it again!!! Thank you for the recipe!!!

This dessert has quickly made it to the top of my all-time favorite "go to" recipes for many reasons: 1) People love it! It never fails to impress. 2) It's rich, yet light. 3) It's easy to make and always turns out. 3) It can be made ahead of time and will keep for at least a week. 4) You can make it into any serving size you like. 5) It's good plain, but the garnish options are endless. Who could ask for more when it comes to hosting.

Easy recipe and tastes fantastic! I substitute the heavy cream with half-and-half, and I would recommend pouring the cooked custard through a sieve to get rid of bubbles/foam before going into the ramekins to set. I also made a pomegranate glaze to go with it.

I added some fruit puree to the top so that it would offset some of the sweetness. Definitely add vanilla at the very end. I wish I had used the full amount of gelatin called for because mine did not set properly. However, the taste is amazing. I ended up with 4 full/tall shotglasses worth of dessert. Lovely! ******UPDATE: I've made so many variations on this including adding pureed fruits to replace some of the cream like pineapple or mango or strawberry or lychee. You can make coconut panna cotta by replacing half the heavy cream with coconut cream. Panna cotta is a dessert that sounds fancy but is so easy to make. Most commonly, I've used 1.5oz plastic shot glasses for presentation, and 1 recipe makes about 24 of these small shot glasses.

GREAT!!! Love it!!! I added cream of coconut while heating the cream....then some toasted coconut on top! yummy!!!

It tasted wonderful, first time around doing it and actully first time doing something it wasn't pasta. This Panna Cotta really tasted authentic, and I am from Milan.

This is a simple, delicious custard. I make the lighter version using fat free half & half, and splenda. I also cool the mixture by sitting the pan in a tub of ice and stirring until it is room temperature or cooler. To make a fancier display I make small cups by forming and baking filo dough in muffins cups. Then I pour the cooled custard into the filo dough cups and serve them topped with any fresh berries or peaches. A light, tasty dessert for hot summer evenings!

So easy and so delicious. I think that it could do with a little less sugar and considering how rich and decadent heavy cream can be, using a less fatty milk would probably also be tasty. I followed the recipe 'as-is' and it set just fine for me and came out great. i used a muffin tin since i didn't have ramekins and then just cut around the edges and moved around in warm water a little bit. i will say - ramekins would make the presentation party prettier so i am going to buy.

The recipe is ok as pannacota is always delicious but it is sooo fatty! You can use instead of cream, milk and you can add if it needs more gelatine. Then it will be healthier.

This was a really easy recipe that worked out well! I didn't have any ramekin dishes, so instead I poured the mixture into coffee mugs. I don't know if it helped or not but before adding the mixture, I lightly sprayed with canola oil spray. They popped out of their molds really easily and neatly and I served with mango slices and passionfruit pulp drizzled on top.

Too much gelatin- it was like jello. Maybe 2 and 1/2 tsps of gelatin would be enough, instead of 1 tbsp. Also, follow what others have said - do reduce the sugar. I used the reduced amount of 1/3 cup and it was still sweet enough. Also I can't understand how another user used 'fat free half and half' <- I've never heard of that! Also, I used regular half and half for this recipe. I'd advise with the good old heavy cream. It's an indulgence, but it definitely delivers that creamy aroma that even half and half can't give.

Great recipe. Subbed coconut milk instead of heavy cream. Served with fresh strawberries and blueberries. Great easy and tasty dessert. Hubby said, you have to make that again.

This was wonderful. As good as the ones I had in London and Paris. Easy to prepare and quite a showpiece dessert when you add a little chocolate and raspberry sauce swirled on a plate. Made it for Mother's Day and it was the hit of the day....

Wonderful! Both the texture and tast were perfect and my guests raved. I served it with pureed passion fruit- a tart fruit went really well with it as it's rather sweet. I will certainly make this again!

For those of us with Diabetes,use the Splenda and if you are a chocolate fiend like me, add some bitter-sweet chocolate and use the raspberries as a topping. You can also use 1/2 tsp almond extract and 1 tsp vanilla extract. Made it one time using 1/2 tsp coconut extract, 1/2 tsp rum extract and 1/2 tsp vanilla extract. Topped it with a mixture of kiwis and mango with a dash of honey and some lime juice to make a syrup. Chef Dave

Easy prepare the night before dessert. Looks great for guests on presentation too. My favorite topping thus far is frozen black & rasp- berries.

Fantastic! We served this with fresh raspberry sauce.

great recipe. I used half vanilla bean half vanilla extract and both my husband and I prefered it that way. Great recipe. we served it with a raspberry puree with a bit of sugar and a squeeze of lemon, garnished with mint leaves. What a hit.

I recently had panna cotta at a resturant and loved it! I tried this recipe and it was wonderful!! Just like the one from the resturant. I am going to try using half and half for some of the heavy cream to see if that makes it a little less dense. I topped it with strawberries. I will definitely make this again!!

Is panna cotta suppose to be that thick? I've only had panna cotta from a restaurant twice (both times from the same place bc I enjoyed it so much)--and it was much lighter and not nearly as dense. I guess I was expecting the same consistency. I did use the recommended amout of gelatin and I may cut it down next time to get the right consistency. I guess I was expecting a consistency more along the lines of creme brulee. Am I wrong on this? Thanks. Oh--and I made a pomergranate syrup to top the dessert off with--and I think that distracted me from the texture a bit.

My husband absolutely love this! I use less sugar than this recipe calls for. It's still sweet enough and yummy! Thanks for shring this easy-to-make yet great recipe!

I also had never tried Panna cotta until I made it but decided to give it a try since it sounded so good and was so easy to prepare. The only thing that was a bit off was that the gelatin did separate a bit from the cream when set. (but this was not even noticeable really) Am I so happy I decided to take this chance! This may easily turn into the dessert that may become a staple in my home. I made this for a group of guys who would not stop raving aobut it. Even my boyfriend who hates custard decided to give it a try and loved it! I topped it with fresh mangos which added a perfect balance to the creamy texture. I will try it with different extracts and topping next time as well.

WOW!! This is soooo easy and soooooo good!!!! We had it with strawberries on top YUMMMMMMY!! We also had it plain YUMMMMY!!! A definite keeper Thank you so much for this recipe!!!

This was fantastic and very easy to make. The only change I made was to use whole milk instead of skim because that is all I had on hand. I also took another reviewer's advice and dipped them in hot water for a minute before running a knife around the edge and turning over. They looked beautiful with strawberries drizzled over the top and tasted just as wonderful. Thanks for the recipe!

This recipe is amazing and it was so easy to make!

DON'T FORGET TO ADD THE VANILLA EXTRACT!!! (as some ppl have noted) good thing i read the reviews first, otherwise i would've forgotten it. i put it in during the last minute. don't know when is the best time though. but it turned out great!!!! i love these simple recipes that come out tasting as good as food from 5-star restaurants!!!

What a wonderful, sinful dessert! I used 2 cups heavy cream and 1/2 cup half & half because I did not have enough heavy cream on hand. I substituted approximately 1/3 cup granulated Splenda for the sugar, as my husbands parents are diabetic. When the cream and sugar began to boil, I grated some fresh nutmeg and I poured and cooled in champagne glasses (not flutes) with a fresh strawberry cut and fanned across the top. So good!

This was such an easy recipe and a good basis for many other custom versions. I've made it with 2% milk instead of skim and it turned out fine. I only had 2 c of cream, so used 1/2 c of half and half. I like how you can kind of "mix and match" the diary and cut back on the fat if you wanted to.

I've never had Panna Cotta before, but I was very impressed with this recipe. My only problem was with how sweet it is. I'll be cutting the sugar back next time. Edit; I'm going to have to up my rating to 5 stars. On the first day after refrigeration the panna cotta is extremely sweet. However, if you let it sit covered for another day or two (covered) in the fridge the sweetness goes way down and the texture gets much better. It just needs time to settle.

I prefer to use only whipping cream and don't add the milk: isn't low-fat, but the taste is very good. In place of the vanilla extract I use the seeds: I add them immediately, set with the cream and the sugar. And for topping? Usually I garnish with caramel.

It was easy and good. Next time I will add alittle more milk - the consistency was a little more solid than I had expected. Served it with fresh raspberries - it was yummy!

This was very tasty and easy, however I substituted the milk and heavy cream with fat free half and half as other reviewers suggested and it did not set probably. It would not hold its form even after an entire day in the fridge.

EXCELLENT! Also used a pinch of salt, used real vanilla bean and added a boysenberry topping.Yummy!

Absolutely amazing. I don't bother to use skim milk; once you're using heavy cream, the calories from fat just don't matter. Also, I find that this makes eight muffin cups worth. I've tried topping this with lemon curd, or with blackberry syrup (boil down blackberry wine), but it's pretty awesome by itself, too.

I followed this recipe exactly; WOW! It was just fantastic! It was creamy and had a wonderful vanilla flavor to it! I will probably use a little less sugar next time, perhaps a 1/3 of a cup. Otherwise, this recipe is definitely in my permanent list of desserts. It was incredibly easy and incredibly quick, and the end results were both satisfying and yummy! You can't go wrong with this recipe. I finished the panna cotta off with a raspberry preserve/water mixture and spread the sauce over it. My family was impressed! I will take the advice of some of the other reviewers as well and use real whole vanilla beans next time for an even more impressive presentation!

I was so nervous about making this. Really because I'd never made it before and seeing others make and seeing on cooking shows...surely it's not that hard. And it wasn't. I think the only thing I was worried about was the gelatin setting up. And it did beautifully. The flavor was nice. The thickness of it was soft but yet firm. I can see me making again with different flavored extracts. The one thing, I won't do is try and unstick it from the vessel I put it in. That part I was worried about coming out of the bowls in one piece. I'll skip that dramatics. It's prettier looking in a burgendy still drinking glass topped with fruit any day.

Had leftover heavy cream which I didn't want to waste. Very easy and tasty recipe for Panna Cotta. I think when making it again I will use the pulp from a vanilla bean for added flavor. Plated with hot fudge sauce and strawberry coulis (12 ounce package frozen whole strawberries, 1/2 cup water, 3/4 cup granulated sugar. Boil for 8 minutes then puree in blender and strain if desired).

This was such as easy and simple recipe for my absolute favorite dessert! It came out perfect texture-wise but it was too sweet even with sugar in raw instead of white table sugar. I also substituted heavy cream with half & half to be healthy, and it came out perfect. Since I didn't use skim milk, I made sure the mix was cold when adding the gelatin in to avoid possible separation. Overall I loved it and will definitely make it again. I'll try to add some lemon zest or fresh vanilla bean, and most importantly, less sugar!

Amazingly easy to make, and very, very tasty. I will be making this many times again.

It was all right. It was too sweet for me, and something was missing. It didn't taste like the panna cotta I've had in Italy.

Excellent recipe! The only thing I changed was the extract, to lemon extract. The consistency was perfect. I had to make it in one big bowl because I realized I didn't have any little ones of any kind. i just cut it in pieces and they came out without falling apart.

Excellent and easy. I substitute canned evaporated milk-- either low fat or fat free-- for both the milk and cream.

Excellent! Served with hot fudge and sprinkled with sifted powdered sugar. It looked elegant and tasted great.

Great dessert. I add strawberry sauce to it. I use about 200 grams of strawberry, mix with 2 tablespoons of sugar. Put them to an electrical blender. The excellent fresh sauce comes out in seconds. It is such a tasteful and beautiful dessert. I really love it.

This was wonderful, and so easy. I did add a little extra milk and cut back on the cream a bit to make up for it and the texture was perfect. Yummy.

Easy and a definite hit!

This was great! I served it with a raspberry sauce and everyone enjoyed it! I will be making it again!

I have made this several times & it turns out AWESOME! Usually I use the 2 cup container of whipping cream & add enough milk to makeup 2 1/2 cups. I use whatever milk I have on hand for the gelatin. I use wine goblets & make 4 servings (just 2 of us). I've used the chocolate sauce (with suggested alterations) from this site & frozen raspberries. No fail recipe. It's so much better than store bought!

This dessert was very easy and very tasty! I served it for company and the scraped their ramekins cleaned! I served it with strawberries and chocolate fudge. I really liked the chocolate with it. Great recipe!

Updated review: I tried the "cooling down using ice water" trick and badda bing! No more separated gelatin on the bottom of the ramekins. This panna cotta recipe is the best! My husband is already asking for more!!!

IT WAS GREEEEAAAT!! I had it at my school one time and I was desperate to have more! This is a great recipe! :D My sister decided to make her own too afterwards :D I tried mixing in some blueberry sauce into a few and it turned out alright, but still looking for the perfect strawberry sauce to go with it. I wish I had somehow greased the pan though, it ended up sticking and not looking very pretty. If you get a spoon and scrape it right though its not too hard xD Woo! Deeeelicious.

This was easy to make, and the taste was great. Served it with hot fudge sauce from eagle brand (posted on this site) which blended perfectly.

This is heavenly! Great with strawberry sauce. Strangely, this dessert seems to have a sort of calming effect.

Very easy, very good and so fun to make. I substituted evaporated milk for the cream and you can definitely taste it but I didn't mind it at all. I'll try to use cream next time and see if I like it better although, I think this could easily turn into a very low fat dessert. Since all you need is the gelatin to harden this, I think I'll go with either fat free evaporated milk or light cream next time. It didn't taste very sugary so I'll leave the amount the same, and maybe use Splenda instead. I also used 2% milk with great results. Last thing I did was drizzle sugar free hershey's syrup over the top. Yum! I never had these before, my husband and I had a good laugh at how much they jiggle like jello. If you want to invert these, put them into custard cups and run along the edges with a knife, then run your knife to the bottom of the cup, invert quickly and it will flop onto your plate. You can do all kinds of toppings for this thing its completely endless. Five stars all the way!

Wow, this was far too sweet for my taste and it just tasted like sweetened cream. Had to add more milk to even it out, other than that, it's quite nice!

Used this recipe as the base for a layered fruit tort and it was a hit. Will try again as normal panna cotta soon.

Very delicious! We served it for New Years Eve to 12 guests. I sprinkled a bit of cinnamon on top, added caramelized pecans and a chocolate wafer. My husband had 3 servings!

Soo good and easy to make!

I made this recipe twice this weekend! I used fat free half and half and splenda and it came out wonderful. I added a spoonful of cherry pie filling on top when i served it. Wonderful diabetic recipe & my teenage son loved it also. We are going to try a nutella sauce drizzled over the top next time! Thanks for a great...easy recipe. I made it again & added a dash of almond extract and 2tbs instant espresso...delicious as always

Thank you for a good and easy to follow recipe! The first time I made this, I followed the recipe exactly except I used regular milk instead of skim. Then I just topped it with fresh strawberries. We loved it! The panna cotta itself tastes delicious and is not overly sweet. You don't even need to top it with anything if you want something simpler. The second time around, I used Thai coconut milk and topped some with a lychee sauce and lychees and some with a mango sauce and fresh mangoes and some fresh Mint. Yuuuum!!! I don't think the coconut milk actually did much to change the flavor though, it just altered the creaminess a bit. Next time I'll try coconut extract instead. I've also tried it with almond extract and I loved that flavor as well. The flavor combinations and toppings you can do with this are endless! I will be making this again and again! Thank you!! :)

Great recipe! I added just a couple of pinches of flaked salt to cut the sweetness a bit. Served with a fresh raspberry coulis and the combination of sweet and tart was just perfect. I can't wait play around with variations on this fantastic recipe. Well done.

Absolutely delicious ... and so very easy! I took the suggestion of another reviewer and substituted nonfat half-and-half for all the liquid, and it resulted in a custard with the most decadent mouth-feel. Great summertime dessert when coupled with a few fresh berries ... and easy on the waistline, too!

Good stuff, though I changed the recipe quite a bit. I used half and half instead of heavy cream, and I add 1-2 tbsp of baking cocoa powder to give it a chocolate flavor (it settles out though, so the top 1/4 inch or so is brown and has a strong rich chocolatey flavor and the rest has a subtle flavor)

Rich, wonderful, and delicious. I really loved this recipe.

Too sweet for my taste but the kidlets and husband loved it! Next time I would like to add some type of fruit and syrupy glaze.

This used to be my favorite dessert to order at the Macaroni Grill, until they took it off the menu. Now I make it at home. Made this version and added hot fudge sauce on top. This is very good with fresh raspberries and fudge sauce. My company loved it!

Very easy to see why this got great reviews.

It was smooth and creamy and fantastic. Easy recipe to follow. I served it with fresh berries on top and it was a hit!

Easy to make, elegant to serve. Fantastic dessert recipe your family and friends will love!

Really easy... I served it with blackberries and it was delicious.

My new husband was very impressed and thought I spent all day on this simple dessert. I added fresh fruit as a topping. Yum. Thanks.

Very good. Didn't change a thing in the recipe. Made it for a dinner party and it was a hit.

Incredibly delicious! Just like an Italian restuarant would serve. After it was cooled I topped with strawberries. My husband Loooved it!

Absolutely delicious. My sister who married an Italian raved. Thanks for sharing this recipe.