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Old 07-30-2012, 01:39 PM   #61
cookie smuggla
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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, 07:32 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.

Quote:
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, 06:10 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 10-31-2013, 11:03 PM   #64
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I defnitely need to try these soon....maybe tomorrow afternoon even.
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Old 07-27-2014, 08:56 PM   #65
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Bumping! Do they still make hoods?
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Old 07-27-2014, 11:15 PM   #66
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Old 09-12-2014, 07:51 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, 11:56 AM   #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, 09:43 AM   #69
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Bump
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Old 06-11-2017, 02:41 PM   #70
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Quote:
Originally Posted by Kattbelly View Post
I make microwave custard, it is super easy and tastes just as good as baking it-but you've got custard in less than 10 mins.!

I mix 4 egg yolks in 1/2 cup of cream, 4 pumps of davinci sugar free vanilla (or sweeten however you like) I just mix it with a fork till fully mixed. I have small pyrex bowls, I just mix and microwave in the same bowl.

Run the hot water from your tap. Put your custard bowl inside a larger bowl, and fill the larger bowl with hot water till its about half way up the pyrex bowl, put in the microwave.

Everyone's microwaves are different, so I recommend starting out for 2 mins. Do it in 1 min increments till it's almost set, then in 15-30 second increments till it is slightly firm, but still a little jiggly. My microwave takes about 4.5 mins. to cook it the way I like it.)

You can eat it hot, and it is delicious, but I prefer mine cold. So I put the stopper in my sink and add ice and fill with water till it's about 3/4 of the way up the sides of the pyrex. (Yes, plz remove the pyrex bowl from the larger bowl of hot water, duh )

It only needs to sit for about 10 mins. to get cold enough, and believe me, you really can't tell any difference from custards you bake for forever in the oven. It makes 1 really large serving, which sometimes I eat for breakfast, or you can half it, and save the rest in the fridge for next time.
I'll try this one for now, so I don't heat up the kitchen! But I love custard, and want to try them all!
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Old 06-11-2017, 05:02 PM   #71
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These look really yummy. Anyone use coconut milk or cream? Or almond milk?
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Old 06-11-2017, 05:19 PM   #72
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Thanks for bumping this.

You could probably use almond/coconut milk.
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Old 06-11-2017, 07:57 PM   #73
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Yes you have my thanks for bumping this as custard/flan is one of my
favorite comfort foods. I thought that this pecan syrup topping idea was a good
one.

Butter-Pecan Topping:
2 tablespoon butter
2 Tablespoon Cream
1/4 cup pecans - finely chopped
4 packages of Splenda

Melt butter.
Stir in pecans, cream, and Splenda.
Heat just until nuts begin to color, being careful not to burn!
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Old 07-01-2017, 08:04 AM   #74
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I've been experimenting for the last few weeks with several different recipes & methods in this thread & have hit on what I feel is a perfect, simple custard for me.

I didn't want to use partial amounts of eggs, like however many eggs + additional yolks, or just yolks, I didn't want any special ingredients I'd have to mail order or any complicated cooking techniques that I'd have to monitor. I wanted mix, bake and eat.


1/2 cup Davinci's syrup (I like Caramel)
4 large whole eggs
1 cup cream or 1/2 & 1/2 (Or whatever combination for 1 cup)
2 Tbs. Splenda (Or equivalent amount of your favorite sweetener - or leave it out if the Davinci's makes it sweet enough for you.)

Whip together until completely blended. (I just use a wire whisk in a big bowl) Divide between (6) 6 oz. custard cups. (The cup will be about 3/4 full). Bake in a hot water bath at 325 for 40 minutes. Remove, let cool, then cover and chill.


I make these on Sunday evening so that I have 1 for breakfast each morning to Saturday. (Sunday I make myself an omelette for breakfast)

You can vary the Davinci's flavor, or leave it out and make up the liquid with whatever you like. But then you'd need to add some additional sweetener.

I like making this small batch because I am the only person eating these, and they perfectly hit all my requirements.

Last edited by LeighLovesLC; 07-01-2017 at 08:06 AM..
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Old 07-01-2017, 09:19 AM   #75
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Thanks, Leigh! I am gonna try your recipe. Sort of. I'm gonna use canned coconut milk instead of cream/half & half. I'm also gonna do them in 4 oz. canning jars - better portion control for me. Will let you know how they turn out.

Like you, I really don't want to use just yolks for this, I'd rather use the whole egg. Yum!
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Old 07-01-2017, 09:57 AM   #76
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Sounds great, Charski!

I found that the proportion of 4 eggs to 1 1/2 cups liquid gave me a nice creamy consistency and didn't taste too scrambled eggy.

You may want to back down the cook time to 30 minutes, or even start "knife testing" at 25. I really like the lower temp of 325 to keep them from browning and getting rubbery.

Plus, I like being able to get 3 batches out of a dozen eggs. 3 weeks is about the limit I go in the fridge for egg storage.

Hope it works for you! I've done 4 batches this way with no fails! *LOL*
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Old 07-01-2017, 10:05 AM   #77
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Old 07-01-2017, 10:46 AM   #78
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Char! Good idea about the canning jars. I was thinking about making a coconut milk custard but couldn't think of a good container. I have a boatload of jelly jars!

And my 6 hens have left me with 839472615374849 eggs.
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Old 07-01-2017, 05:23 PM   #79
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Gina, if I lived closer, I'd be sneakin' into that hen house!
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Old 07-02-2017, 06:57 AM   #80
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Leigh, I love custard, too. Your proportions of eggs and liquid sound spot on.
I'll be making this today. Small jars sound perfect, too.

Thanks! Ginny in SC
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Old 07-03-2017, 04:57 AM   #81
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My husband loves custards and I've found a very simple recipe that I make in my instant pot:

6 egg yolks
1/2 cup sweetener of choice
2 cups heavy whipping cream
1/2 - 1 teaspoon vanilla extract

I put the mixture in 6 small Pyrex dishes (they hold more than 1/2 cup) and stack them in my instant pot. I cook them for 6 minutes and do a natural release for 15 minutes.
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