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Old 12-20-2010, 10:38 AM   #31
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Must try - thanks!
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Old 12-21-2010, 08:36 AM   #32
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I really do need this.........like right now lol
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Old 12-21-2010, 08:39 AM   #33
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I think this would be a great Christmas Eve dessert with a light meal..

I think it was half and half for the cream..LOL..Or one cup of whipping cream/water.
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Old 01-13-2011, 08:34 PM   #34
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bump
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Old 01-14-2011, 07:46 AM   #35
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Carolyn, do you think your Carb Countdown Milk Version would work as a way to reduce carbs in the cream?
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Old 01-14-2011, 12:58 PM   #36
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Poot: It might work, but if you use heavy cream and water that might be even better.
It might be more custardy if you use the fake or real LC milk than creamy.
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Old 02-12-2011, 10:24 PM   #37
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omg, just made this. SO good.
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Old 02-12-2011, 10:41 PM   #38
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I might just make this... as soon as I can buy cream
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Old 02-13-2011, 08:53 AM   #39
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subscribing--thanks for the recipe!!
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Old 02-13-2011, 09:52 AM   #40
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Made these last night. They were so delicious. There were many questions about the original recipe but it still worked fine. For instance, is the water bath made with cold or hot water when you put the custards in? Do you preheat the water bath? Or is the 25-30minutes from custards put into a hot oven wiht a cold pan and cold water bath?

I added hot water from the tap for my water bath and put them into a hot oven.

The other question I had was the sweetener it called for 2Tbsp of Splenda. Well Splenda what? SF DaVinci? 2 Tbsp Sweetener Equivalent? 2 Tbsp FiberFit or EZSweetz? What?

So I just figured I would test out 2 tsps of Fiberfit. I think 1 tsp of Fiberfit is equal to 8 tsp of sugar sweetness or something like that. That is just shy of 3 Tbsp. So I added 2 tsp of Fiberfit = 16tsp of sugar equivalent = 5 Tbsp + 1 tsp of sugar equiv. = about 1/3c of sugar which seemed light but it tasted perfectly sweet to me?

Very rich and creamy and delicious. Oh I also added 1 tsp of Vanilla Extract. Thanks for the recipe Roni and Linda Sue.
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Old 02-14-2011, 09:13 AM   #41
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Quote:
Originally Posted by pooticus View Post
Made these last night. They were so delicious. There were many questions about the original recipe but it still worked fine. For instance, is the water bath made with cold or hot water when you put the custards in? Do you preheat the water bath? Or is the 25-30minutes from custards put into a hot oven wiht a cold pan and cold water bath?
1. I use cold tap water for my water bath. The custard mixture will still be a little warm when it goes into the oven.

2. It takes about 30 minutes to bake in a cold water bath.

3. I use the equivalent of 1/2 cup plus 2 tablespoons of sugar in mine (1/8 teaspoon plus 3 drops Sweetzfree). The original 2 tablespoons called for wouldn't be nearly sweet enough for me. I actually used the equivalent of 3/4 cup of sugar the first time I made it and that still wasn't quite enough but that's just my personal taste.
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Old 02-14-2011, 01:19 PM   #42
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Originally Posted by LindaSue View Post
1. I use cold tap water for my water bath. The custard mixture will still be a little warm when it goes into the oven.

2. It takes about 30 minutes to bake in a cold water bath.

3. I use the equivalent of 1/2 cup plus 2 tablespoons of sugar in mine (1/8 teaspoon plus 3 drops Sweetzfree). The original 2 tablespoons called for wouldn't be nearly sweet enough for me. I actually used the equivalent of 3/4 cup of sugar the first time I made it and that still wasn't quite enough but that's just my personal taste.
I meant to say that 3/4 cup was a little too much so I decreased it a little.
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