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Old 10-12-2011, 08:33 AM   #1
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Egg Custard using Davinci or Sweetsfree?

I wondered if anyone uses Davinci in your custard? I need ideas how much to use for sweetness. I also have sweetsfree and vanilla I could use instead of Davinci.

I want to make some for us for a brunch this Sunday (this stuff is so nice served warm with a cup of hot tea!) and wondered if anyone has any ideas how much to use?

Right now this is the recipe I am thinking of:

(This is a work in progress)!

Ingredients:
5 eggs
2 yolks
1/2 pint heavy cream
1 ˝ C water
1/4 C vanilla davinci
1/2 teaspoon nutmeg (in mix) and extra to sprinkle on before serving

How to Prepare:
Place first 5 ingredients in blender and whip for 3-4 minutes. Pour into a glass baking dish or individual oven safe custard bowls, sprinkle with nutmeg. Bake @ 350 for 40 minutes or until set. This makes a great dessert as well as breakfast (eaten warm).

I have not tried it yet.

Anyone have any experience with custard for breakfast!?
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Old 10-12-2011, 09:03 AM   #2
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I have in my notes: 1/4 c DaVinci = 1 cup of sweetness

or 1 teaspoon = 3.5 t sweetness
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Old 10-12-2011, 09:58 AM   #3
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I would use a little less sweetener I like custard just slightly sweet but that's me. Probably a couple tablespoons of davincis sweetener or a few drops of liquid sucralose. Maybe decrease the water a bit to make up for the liquid of the divincis. I would also add a pinch salt and more vanilla. I taste before I bake to make sure the sweetness is right. I also bake in a water bath just till set I don't like it overcooked. I love custard for breakfast. Good luck!
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Old 10-12-2011, 12:45 PM   #4
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Thanks you two!
I will let you know how it turns out.

I am like you sisterzu.. I just want to tell it's a sweet, not a savory custard. I don't want crazy sweet.

I am excited to try it. I used to make it long ago but I can't find the recipe and I used powder splenda.

I would like to use sweetzfree and this really good vanilla I have.. will see.
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