Egg Custard using Davinci or Sweetsfree?

daisyHair · 10-12-2011, 07:33 AM

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 ½ 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!?

drjlocarb · 10-12-2011, 08:03 AM

I have in my notes: 1/4 c DaVinci = 1 cup of sweetness

or 1 teaspoon = 3.5 t sweetness

sistertzu · 10-12-2011, 08:58 AM

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!

daisyHair · 10-12-2011, 11:45 AM

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.

10-12-2011, 07:33 AM	#1
daisyHair Blabbermouth!!! Join Date: May 2007 Location: Orlando Posts: 6,297 Gallery: daisyHair Stats: 257/229/134-126 WOE: Atkins Induction Start Date: 5' 3.5" - 49 years young baby~	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 ½ 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!? __________________ "Don't Let Perfection be the Enemy of Your Good".

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10-12-2011, 08:03 AM	#2
drjlocarb Very Gabby LCF Member!!! Join Date: Feb 2010 Location: Indiana Posts: 4,164 Gallery: drjlocarb Stats: 274/231/190 WOE: vlc/NK Start Date: 1999,2003,2007,jan2010	I have in my notes: 1/4 c DaVinci = 1 cup of sweetness or 1 teaspoon = 3.5 t sweetness

10-12-2011, 08:58 AM	#3
sistertzu Resident crazy dog lady Join Date: May 2009 Location: Ca Posts: 5,121 Gallery: sistertzu Stats: 244/goal -90 Atkins/IF WOE: VLC/no grain/ minimal dairy Start Date: originally march 08 but every day is a fresh start	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!

10-12-2011, 11:45 AM	#4
daisyHair Blabbermouth!!! Join Date: May 2007 Location: Orlando Posts: 6,297 Gallery: daisyHair Stats: 257/229/134-126 WOE: Atkins Induction Start Date: 5' 3.5" - 49 years young baby~	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.