"The pastry cream thickened slightly after nearly 30 minutes of stirring but it wasn't nearly as thick as what was shown on the video. The consistency was like runny pudding. It tasted delicious as is but I couldn't use it in the trifle - it was just too thin. I've made pastry cream and custard many times before using various recipes but this is th"

"I made this about a month ago. I doubled the caramel but otherwise followed the recipe exactly. Used McIntosh apples. It turned out delicious, not too sweet with firm texture and my husband loved it but frankly, it also looked quite ugly. It was a yucky brown color, like mud, not golden brown. It looked unappetizing. I wouldn't serve it to guests."

"I followed the recipe exactly and didn't like the resulting flavor. The Worcestershire sauce flavor was too strong for me. It was just too front-and-center that it overpowered everything else. I usually love Alton's recipes but this one I won't be making again. "

"I thought it was a little too egg-y for my taste. I'll make it again using fewer egg yolks and see if it tastes better. Love the vanilla bean flavor. Easy to make. "

"The pork with the dry rub was absolutely delicious. I also made the sauce but it was way too mustard-y for me. I don't like mustard so I added only half the mustard in the sauce but the mustard taste was still too strong. I made another sauce recipe that didn't have mustard and it was so good. I'll make the pork again and I plan to use the dry rub""

"This was delicious and creamy. But it took more liquid than the recipe called for to get the right texture. I'm just glad I had more liquid on hand. And although it said 6 servings, it's such a rich dish and it makes so much risotto that you could probably stretch it to 8. I had leftovers and reheated it for lunch the next day. It's wasn't as creamy and I had to add a little broth to make it a little "wetter" (and a sprinkle of parmesan helped too) but it was still pretty good.

I've had risotto in restaurants before but this is my first time making it. The recipe was easy to follow and the ingredients are readily available. I'd make it again if my family requests it.

"I've made this twice already. The first time, I don't think I simmered the poaching liquid long enough. But the salmon was still moist and flavorful, just very mild. So the 2nd time, I simmered the liquid exactly one hour. It intensified the flavors and added so much more yumminess to the salmon. The poaching liquid doesn't look appetizing but don't let that keep you from making this recipe. It's delicious and well worth the work.

Also, it took a little longer than 15 mins to cook the salmon in the oven. I believe both times I made this, I baked it for at least 25 mins, then let it sit in the liquid for 5 mins and the salmon was still moist.

"I followed the recipe exactly (including the 2 lbs of lard). The pork was tender and shredded nicely and it also crisped up nicely too. The times in the recipe were mostly accurate - 2 hrs to get the pork tender and about 20 minutes more to get the outside crispy. However, I was utterly disappointed at the total lack of flavor! It tasted like there was something missing, maybe I should've added more garlic or some onions, jalapenos, cumin or peppers. It definitely needed a flavor boost. While it was cooking, I could smell the citrus but I definitely couldn't taste it in the meat. It was just very bland.

So I'm still looking for a great flavorful carnitas recipe. I won't be making this recipe again.