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Old 09-16-2011, 04:40 PM   #1
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Pumpkin custard

MMM... it's getting to be that time of year again. I am thinking of making this recipe, but I'm wondering if it should be cooked in a water bath? The recipe doesn't call for this, but last time I tried making custard it came out really gross (tasted like scrambled eggs) and I want to make sure I do it right. Has anyone tried this recipe?


Pumpkin Custard

3 eggs
1 can (15 ounce) pureed pumpkin
1/2-3/4 cup Splenda
2 teaspoons vanilla
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
1 cup Hood's Carb Countdown Milk

Mix the above filling ingredients together in the order listed.
Pour into pie pan sprayed with nonstick cooking spray.
Bake at 350 degrees for 40-45 minutes, until set.
Let the pie cool, and then top with a dollop of whipped cream.
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Old 09-17-2011, 12:15 PM   #2
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Maybe the oven was to hot, cooking it to fast or it was overcooked. A water bath is a great idea. I have found if I use a little polyd it improves the texture.
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Old 09-17-2011, 12:22 PM   #3
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Yep, custards always benefit from a water bath, IMHO. I hate it when they overcook and it wrings all the liquid out of the stuff - yuck!

A water bath helps prevent that.
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Old 09-18-2011, 01:43 PM   #4
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If anyone knows a way to brulee this, let me know. I love pumpkin brulee, but not sure which artificial sugar, if any, would work.
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Old 09-18-2011, 04:56 PM   #5
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Isomalt would caramelize, I haven't tried it but I'm sure it would work. I have put it on sauteed nuts and it caramelized nicely.
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Old 09-18-2011, 07:06 PM   #6
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I'd just like to update that I made the original recipe (no water bath) and it came out SO GOOD. It tasted identical to pumpkin pie filling. Yummm. I did 1/2 cup equivalent liquid splenda and 1/2 cup erythritol (that really helped to eliminate any weird after taste). Only 3/4 cup cream. Baked it for 35 minutes. This was outrageously yummy. Hmm. My mom and I ate two of these (I had a big can of pumpkin so I doubled the recipe) over the course of 4 days. I might need to try and exercise more control over this in the future.
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Old 09-19-2011, 04:34 AM   #7
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Sungoddess, I melt erythritol over a low flame with a drop or 2 of molasses. Then I spread it on the brulee. It hardens like a regular brulee and is way easier to do.
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Old 09-19-2011, 08:55 AM   #8
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Great to know it worked out for you. Thanks for the tip Soobee I will try that in the future.
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Old 09-19-2011, 09:34 PM   #9
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carb count? Serving per recipe?
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Old 09-21-2011, 06:15 PM   #10
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Is the Hood's Carb Countdown Milk even made anymore? I haven't seen it around here. But, I bet almond milk or coconut milk could be used though.
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Old 09-22-2011, 05:31 AM   #11
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Quote:
Originally Posted by vli1127 View Post
Is the Hood's Carb Countdown Milk even made anymore? I haven't seen it around here. But, I bet almond milk or coconut milk could be used though.
Vicki - I've been finding it lately at Wal-Mart again. They stopped carrying it for a while here, but it's back. It's in with the specialty type milks -- soy, Almond Breeze, etc. I've been enjoying it a little too much lately! Linda
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Old 09-22-2011, 07:02 AM   #12
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Quote:
Originally Posted by vli1127 View Post
Is the Hood's Carb Countdown Milk even made anymore? I haven't seen it around here. But, I bet almond milk or coconut milk could be used though.
Either of them work great.
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Old 09-22-2011, 07:06 AM   #13
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If you want to make your own low carb milk there is a recipe in the recipe section which is very good.
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