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• Posted Wednesday, November 21, 2012, at 5:51 pm by Racheloc:

  I found this same recipe in an Italian cook book and I'm having such trouble with it. The preparation is simple enough, but when it comes to baking I can't seem to get it right. I set the oven to the right temperature but after just ten minutes the entire top is dark brown and the rest is still runny. I put tin foil on the top and bake it for the remaining time and it's still runny. I end up baking an extra fifteen minutes and it's still not completely done but I have to peel off the dark crust on top. That's happened each time I've made it. This time, I baked it much longer so it is no longer runny in the center, but I worry it might be dry now. I haven't cut into it or tasted it yet. Why am I having this problem and how can I fix it? The recipe makes it seem to simple. I think once I tweak the baking a little bit it will be great!