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Old 07-30-2012, 02:39 PM   #61
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Just what I was looking for, I have Josie's Egg Custard baking in the oven. I can't wait to try it!
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Old 09-07-2013, 08:32 PM   #62
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I tried this custard tonight!

I tried the recipe below from this forum tonight and this made the best custard I have ever made, and I used to make custard a lot with real sugar. This time I used 3/4 cup xylitol and 1/4 cup vanilla Da Vinci syrup. I used a full cup of cream.

AND I added jalapenos because I like "hot and sweet" tastes combined, and jalapenos are coming in heavily out of my garden so I am using them everywhere in our food.

I didn't have any almond extract but I did add a little vanilla extract. Not sure if you can have too much vanilla taste, lol.

I did add a tablespoon of coconut oil.

Originally Posted by SHinOK View Post

8 eggs
1 cup "milk" (heavy cream--diluted with water or not, half & half, CC milk or any combination)
1 cup davinci syrup (faves are vanilla, dulce de leche and amaretto)
dash of almond extract (can omit if using amaretto syrup)
nutmeg & cinnamon (optional)

Put eggs, milk, syrup & extracts in a blender. Blend on LOW speed until well combined. Place four "pammed" ovenproof mugs or custard dishes into a larger ovenproof dish half filled with water (water bath). Pour the egg mixture evenly into the four mugs/dishes. Sprinkle with nutmeg or cinnamon, if desired. Bake at 325-350 for about 45 minutes or until center is set.

You can bake it in a pie or cake pan, if you wish; this just happens to be easier for me, because I like to bring it to work to have for breakfast.

This is based on the Flan recipe in the 1992 Atkins book, I believe. It calls for one cup of water and five packets of artificial sweetener, but I use Davinci syrup instead. Don't leave out the almond extract. It adds a lot to the flavor.

I have also added coconut oil to this to up the fat in it--just put a T or two into the blender before blending so it will distribute well. It doesn't change the flavor, but I bet it would be good with coconut Davinci!

Hope this is what you're looking for...
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Old 10-31-2013, 07:10 PM   #63
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I haven't made this recipe yet, I plan on it soon. However, reading the comments and seeing the recipes I think a thickener might be needed for the custard to be a little thicker. I plan on adding a little xanthan and guar gum to the recipe.
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Old 11-01-2013, 12:03 AM   #64
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I defnitely need to try these soon....maybe tomorrow afternoon even.
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Old 07-27-2014, 09:56 PM   #65
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Bumping! Do they still make hoods?
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Old 07-28-2014, 12:15 AM   #66
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Old 09-12-2014, 08:51 AM   #67
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Just made this custard today - very good. Definitely needs the almond extract. I used to make one just like it without the almond, and the almond does give it a nice flavor. So glad to have something besides plain old scrambled eggs - I do love my eggs, but I like the change ups. Plus it's great for a snack too.
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Old 09-22-2014, 12:56 PM   #68
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I so remember chefchik66--- she had great recipes.. Where o where did she go?
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Old 09-27-2014, 10:43 AM   #69
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