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Old 05-09-2010, 11:48 AM   #31
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Quote:
Originally Posted by Soobee View Post
Ms Woods, I have never had good luck with liquid Sweet and Low as my only sweetener. Do you think that your sweetener might be part of the problem?
Hi SooBee…
I use liquid splenda all the time (by taste not amount) and it works great.

I never add any flavor except for vanilla - they can be flavored later. It's easy to overdo flavors...

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Old 05-21-2010, 08:37 PM   #32
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Try it with some cheese!

I've been making a delicious custard with goat cheese:

5 ounces fresh goat cheese, at room temperature
1/4 cup Splenda
1/2 cup heavy cream
2 large egg yolks
1/4 teaspoon vanilla

1. Preheat the oven to 350F.
2. Place 2 ramekins in a deep baking dish or pan.
3. Blend together the goat cheese, Splenda, cream, egg yolks, and vanilla for 30 seconds until very smooth.
4. Divide the mixture into the custard cups; each should be a bit more than half full.
5. Add warm tap water to the baking pan, to make a water bath for baking the custards. The water should reach to about halfway up the side of each custard cup.
6. Cover the pan with foil and bake for 15 to 20-minutes.
7. When done, remove the custards from the water bath and cool completely.

I top mine with fresh strawberries...YUM. Great for dessert or a nice sweet start to my day when I'm craving something evil like a donut.
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Old 07-02-2010, 08:12 AM   #33
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Quote:
Originally Posted by cwooden View Post
Here's the recipe I use for baked custard:

Josie's Egg Custard

4 large eggs
2 cups Hood's low carb 2% milk
1 teaspoon vanilla
1/8 teaspoon salt
1/4-1/2 cup Splenda (to taste)
1/2 teaspoon ground nutmeg (I use 1/4 tsp at most)

Combine all ingredients and whisk together by hand.
Strain mixture to remove those white googly things from the eggs. (I pinch them off by hand so I don't strain)
Pour into shallow baking dish. (I use 4 pyrex bowls/dishes)
Set dish in a pan containing one inch of water.
Bake at 300 degrees for approximately 30 minutes or until firm. (I use 325 degrees and it takes 35-40 minutes)
Cool and keep refrigerated.

I put the ingredients in ****** and came up with these stats:

Calories 131.25, Fat 7.25g, Sat. Fat 3g, Carb 3.75g, Protein 12.25g

I eat one for breakfast, sometimes with a little whipped cream or liquid cream on top. I cover the bowls in plastic wrap to store in the fridge. It has a creamier texture (like pastry cream) if you take it out of the oven before the center is completely set.
Made this. Used 1/4 C Splenda but it wasn't sweet enough. So I made a syrup with cinnamon and I poured it over the top of the cooked custard. It's so yummy! Thanks for sharing! Definitely gonna make this again and again!
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Old 07-03-2010, 08:06 AM   #34
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I used 1/2 cup equivalent of Splenda in Josie's custard recipe and it was just right. I like your cinnamon syrup idea though, dollkey. How did you make it?
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Old 07-03-2010, 08:09 AM   #35
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I wonder if this would be nice over some custard? I made it once to use in an egg cream.

CINNAMON DOLCE SYRUP
1/2 cup water
1 tablespoon butter
1/2 cup granular Splenda or equivalent liquid Splenda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon blackstrap molasses

Put the water and butter in a 1 cup measuring cup and microwave on HIGH about 40 seconds to melt the butter. Stir in the remaining ingredients.

Makes about 1/2 cup

With granular Splenda:
Per Tablespoon: 20 Calories; 1g Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs

With liquid Splenda:
Per Tablespoon: 14 Calories; 1g Fat; trace Protein; trace Carbohydrate; trace Dietary Fiber; trace Net Carbs
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Old 07-03-2010, 10:28 AM   #36
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Linda, I just used equal parts water and Splenda (granular) and heated it until it reduced. Then added cinnamon. It never did get syrupy but my DH suggested adding a teeny tiny teeny amount of gelatin so that it will be thicker once it's cooled and I might do that next time. I did 1/2 c water and Splenda.

That syrup you posted looks great but I can't find molasses here.
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Old 07-03-2010, 12:30 PM   #37
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Quote:
Originally Posted by dollkey View Post
That syrup you posted looks great but I can't find molasses here.
You can leave out the molasses and it won't affect the flavor too much.
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Old 04-03-2011, 01:31 AM   #38
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Marking my spot...this all sounds divine! I'm making this TODAY! I'll let you know how it turns out....
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Old 04-03-2011, 06:45 AM   #39
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Originally Posted by Kattbelly View Post
I make microwave custard, it is super easy and tastes just as good as baking it-but you've got custard in less than 10 mins.!

I mix 4 egg yolks in 1/2 cup of cream, 4 pumps of davinci sugar free vanilla (or sweeten however you like) I just mix it with a fork till fully mixed. I have small pyrex bowls, I just mix and microwave in the same bowl.

Run the hot water from your tap. Put your custard bowl inside a larger bowl, and fill the larger bowl with hot water till its about half way up the pyrex bowl, put in the microwave.

Everyone's microwaves are different, so I recommend starting out for 2 mins. Do it in 1 min increments till it's almost set, then in 15-30 second increments till it is slightly firm, but still a little jiggly. My microwave takes about 4.5 mins. to cook it the way I like it.)

You can eat it hot, and it is delicious, but I prefer mine cold. So I put the stopper in my sink and add ice and fill with water till it's about 3/4 of the way up the sides of the pyrex. (Yes, plz remove the pyrex bowl from the larger bowl of hot water, duh )

It only needs to sit for about 10 mins. to get cold enough, and believe me, you really can't tell any difference from custards you bake for forever in the oven. It makes 1 really large serving, which sometimes I eat for breakfast, or you can half it, and save the rest in the fridge for next time.
I made Josie's recipe, using light cream. I didn't strain but mixed it in the food processor instead. It's in the oven as we speak...I'll let you know how it turns out. The next recipe I'll try is the microwave recipe. I've made dark chocolate pudding in the micro (pre~Atkins days ) and the result was amazing. I'll let you know how the two compare. I have no doubt it'll be just as yummy!
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Old 04-03-2011, 09:59 PM   #40
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So it's much later (I'm at work)... I ate some right out of the oven, which was incredible. Now I'm eating it chilled...equally as deeeelish! Serving it hot would be a great winter treat, but I think it will an awesome thing to keep to hand this summer, when the kids are eating ice cream. This would be nice with coffee in the a.m., too! Tuesday I'll try the micro recipe...
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Old 04-04-2011, 09:17 AM   #41
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Going to try this. Thanks
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Old 04-10-2011, 10:16 AM   #42
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Well, I've made the microwave recipe twice now...I wonder if I'm doing something wrong. It comes out like small curd cottage cheese. And when it sits awhile it seperates tremendously...so much that it lost it's warm custardy flavor. The edges were sponge-y where they cooked up the sides of the dish, despite the water bath. I wonder what I did wrong..?
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Old 04-10-2011, 10:21 AM   #43
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I've never done it in a micro. I like the baked method.
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Old 04-10-2011, 02:07 PM   #44
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Anyone make custard with Stevia? Any luck?
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Old 04-10-2011, 11:46 PM   #45
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Hey darkgardner I'm the one with the micro custard recipe, and I can't imagine why your custard is doing that. I've never had any of the problems you've mentioned. I'm no expert, so I'm not sure what you could do to fix it. I carefully described exactly what I do, and I get perfect results every time.

It sounds like, in my inexpert opinion, that your custard is over cooking. Perhaps our microwaves are different enough that you need to nuke yours at a different level than high? Maybe try medium or med. high and cook it a bit more slowly?

I hope you can figure it out, cuz I really enjoy my micro. custard.
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Old 04-11-2011, 05:17 AM   #46
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After seeing this custard thread I had a sudden need to make some, and used Cyndi's lazy girl flan recipe. Since I had a carton with 10 large eggs, and I had just bought more, I used all 10 since they were going to expire. I didn't bother to strain, just blended and then dumped into two Corelle bowls that would fit in a 9x13 pan of water. It did take quite a bit longer to bake, but it was delicious warm. DH and I split one bowl, and have the other for dinner tonight cold. I did put a few grinds of fresh nutmeg in the mix, and more on top. Very good!

Thanks for the recipes,

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Old 04-19-2011, 05:37 PM   #47
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Anyone make custard with Stevia? Any luck?
I'd like to know this as well.
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Old 04-19-2011, 06:32 PM   #48
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I use this recipe, which I think makes excellent custard:

Magicsmom's Egg custard

4 eggs
1 3/4 cup Hood CC Milk [Can't buy this where I live, so I sub CarolynF's lc milk, unsweetened almond milk, or even h&h.]
1/4 cup heavy cream
1 tsp. vanilla
1/8 tsp. salt
1/4 cup Splenda (or equivalent liquid Splenda)
1/4 tsp. nutmeg (optional)

Whisk together, strain, and pour into individual ramekins. Bake for 35 minutes in a 1 inch water bath. Bake for 35 – 45 minutes in a 1 inch water bath @ 300 degrees

They are done when you are able to insert a knife into the center and it comes out clean. They should be set up when they come out of the oven (not jiggling in center), but don't bake them any longer than absolutely necessary. If you like it extra creamy, use 1/4 cup heavy cream and reduce amount of Calorie Countdown to 1 3/4 cups.
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Old 04-19-2011, 06:42 PM   #49
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Here's another recipe

3 eggs
2 tsp. splenda
1/4 tsp. salt
2 cups 2% milk
1/2 tsp. vanilla extract
1/2 tsp. nutmeg
1/2 tsp. cinnamon


Beat the eggs in a large mixing bowl. Add the splenda, salt, milk, vanilla, nutmeg, and cinnamon, and mix well. Pour the mixture into 6 custard cups. Fill a baking dish with water and place the custard cups in the water. Bake at 350 F for 30 minutes. Remove and serve hot or cold.

3 cups each at:
cals fat carbs protein sugar
166 8g 10g 12g 10g
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Old 04-27-2011, 05:41 PM   #50
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This was pretty good

Quote:
Originally Posted by cwooden View Post
Here's the recipe I use for baked custard:

Josie's Egg Custard

4 large eggs
2 cups Hood's low carb 2% milk
1 teaspoon vanilla
1/8 teaspoon salt
1/4-1/2 cup Splenda (to taste)
1/2 teaspoon ground nutmeg (I use 1/4 tsp at most)

Combine all ingredients and whisk together by hand.
Strain mixture to remove those white googly things from the eggs. (I pinch them off by hand so I don't strain)
Pour into shallow baking dish. (I use 4 pyrex bowls/dishes)
Set dish in a pan containing one inch of water.
Bake at 300 degrees for approximately 30 minutes or until firm. (I use 325 degrees and it takes 35-40 minutes)
Cool and keep refrigerated.

I put the ingredients in ****** and came up with these stats:

Calories 131.25, Fat 7.25g, Sat. Fat 3g, Carb 3.75g, Protein 12.25g

I eat one for breakfast, sometimes with a little whipped cream or liquid cream on top. I cover the bowls in plastic wrap to store in the fridge. It has a creamier texture (like pastry cream) if you take it out of the oven before the center is completely set.


I made this tonight, and it really hit the spot. 1/4 cup splenda was not sweet enough though. I added whipped cream and one strawberry (chopped into small pieces) to add flavor. I like the fact that this recipe does not have a ton of fat in it. I found the Hood milk at my local Kingsoopers
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Old 04-28-2011, 05:13 AM   #51
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subscribing-I have never made custard but think I can handle it now thanks to all these recipes--thanks so much!!
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Old 05-02-2011, 12:33 PM   #52
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Recipe I Found On Board

I found this recipe on the board (want to give the person the credit but can't find it... I am so dyslexic) I made two tweeks to my liking... bad me Oh and pic may come out really big.. Don't know why..

Butter-Pecan Creme Brulee

2 cups cream
4 egg yolks
1/2 teaspoon vanilla
Dash of salt
2 tablespoons Splenda

Heat cream over medium heat, just until bubbles start to form.
Remove from heat and let cool slightly.
In a bowl, whisk together egg yolks, vanilla, salt and Splenda.
Gradually whisk in cream.

Divide into four custard cups.
Bake in a water bath for 30-35 minutes at 350 degrees.
Custards should be set, but still jiggly.
Chill for one hour.
Make butter-pecan topping and divide between between cups.
Refrigerate for four more hours or overnight.

Butter-Pecan Topping:
2 tablespoon butter
2 Tablespoon Cream
1/4 cup pecans - finely chopped
4 packages of Splenda

Melt butter.
Stir in pecans, cream, and Splenda.
Heat just until nuts begin to color, being careful not to burn!

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Last edited by mmorris; 05-02-2011 at 12:37 PM..
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Old 05-23-2011, 07:26 AM   #53
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Bet you could make a tasty ice cream with that custard mix!

Hi! Dark Gardyner said the custard was good cold when everyone else was eating ice cream and I thought it would be easy enough to make ice cream out of the custard rather than bake it. I have one of those ice cream makers where you freeze the cannister, which is fairly small, then put it in the maker and crank it every now and then. You could make all kinds of low carb ice creams and imitation sorbets, using sugar free fruit flavorings, etc., I think. I use sugar free jello when I want the taste of fruit and also to flavor up other foods needing a fruit flavor, like maybe Sechuan sauce, etc.
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Old 05-23-2011, 08:24 AM   #54
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I made custard on Friday using a "fat fast" recipe posted on this forum by someone else - when I find it I'll link back to it - but it was:

6 large eggs
1 cup SF syrup (I used DaVinci butterscotch)
2 cups heavy cream

Beat eggs with a wire whip, add syrup, beat til combined, then pour in cream and stir til well-mixed. Pour into an oven-safe casserole, put into a water bath, and bake at 325* for an hour, til it's just starting to brown on top but is still a bit jiggly in the middle.

Remove from oven and water bath, let cool to room temp, then refrigerate.

Man it's good. That butterscotch syrup was a great flavor in it. Next time I'm gonna also add a pinch of salt and 1/2 tsp. vanilla extract, plus some freshly-grated nutmeg on top. I love it for breakfast or any time I think I need a taste of something sweet. And DH HATES custard so I get it ALL TO MYSELF!
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Last edited by Charski; 05-23-2011 at 08:26 AM..
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Old 05-23-2011, 08:25 AM   #55
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Here is the original I got it from:

http://www.lowcarbfriends.com/bbs/lo...l#post14069798
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Old 05-23-2011, 06:41 PM   #56
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Old 09-15-2011, 12:19 AM   #57
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Old 09-15-2011, 11:58 AM   #58
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Quote:
Originally Posted by Charski View Post
I made custard on Friday using a "fat fast" recipe posted on this forum by someone else - when I find it I'll link back to it - but it was:

6 large eggs
1 cup SF syrup (I used DaVinci butterscotch)
2 cups heavy cream

Beat eggs with a wire whip, add syrup, beat til combined, then pour in cream and stir til well-mixed. Pour into an oven-safe casserole, put into a water bath, and bake at 325* for an hour, til it's just starting to brown on top but is still a bit jiggly in the middle.

Remove from oven and water bath, let cool to room temp, then refrigerate.

Man it's good. That butterscotch syrup was a great flavor in it. Next time I'm gonna also add a pinch of salt and 1/2 tsp. vanilla extract, plus some freshly-grated nutmeg on top. I love it for breakfast or any time I think I need a taste of something sweet. And DH HATES custard so I get it ALL TO MYSELF!
Char - If I cut this recipe in half, by how much do you think I should reduce the baking time? Thanks for any suggestions! Linda
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Old 06-18-2012, 12:35 PM   #59
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Yum!! I'm marking so I can make some custard/flan later this week!! Maybe a coconut flavor one! mmmmmm!!
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Old 07-01-2012, 02:45 PM   #60
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Quote:
Originally Posted by ljguitar View Post
Here is ours…

Classic Custard

Ingredients:
Liquid Splenda to taste (or other sweetener) (0 carbs)
• 10 eggs (2.4 carbs)
• 1 pint heavy cream (13.2 carbs)
• 1 pint water (0 carb)
• 1 teaspoon almond extract (0 carb)
• 1 teaspoon nutmeg (.5 carb)

Preheat oven to 350°F. Beat eggs. Add all ingredients except nutmeg. Blend well. Pour mixture into 6-8 ramekin dishes (depending on their size.) Sprinkle with nutmeg on top. Place ramekin inside a larger baking dish of cold water. The water should be at least 1/2 way up ramekin — this is what keeps the texture creamy.

Bake for 30 minutes. Let sit for 5 minutes before serving or refrigerate. Serve cold or reheat serving gently in microwave on medium power 1-2 minutes.

Makes 8 servings. 2.01 net grams of carbohydrate per serving.

I have had this recipe for over a decade, and now days I use liquid Splenda and add it to taste...not by specific amount

I wanted to bump up Larry's recipe. I just took it out of the oven..and its perfect. It did take me a little longer to bake, but the texture is spot on. I replaced the water with SF caramel Davinci's.
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