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Homemade custard with sweetener?
As I mentioned before, I am experimenting with a trifle recipe,
and trifle calls for custard. In pre-lowcarb day, I made my trifles using President's Choice Devon Custard in a tin - which has 24 carbs pre half cup - very tasty, very easy. So. I've never made a custard from scratch with my own fair hands, so I'm not quite sure how to go about changing the sugar for sweeteners. Has anyone done this? And if so, what tips would you recommend? Thanks, April. Put out the cat. -- "Things that try to look like things often do look more like things than things. Well known fact." Esmerelda Weatherwax (Pratchett 1988) |
#2
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Homemade custard with sweetener?
In article ,
April Goodwin-Smith wrote: As I mentioned before, I am experimenting with a trifle recipe, and trifle calls for custard. In pre-lowcarb day, I made my trifles using President's Choice Devon Custard in a tin - which has 24 carbs pre half cup - very tasty, very easy. So. I've never made a custard from scratch with my own fair hands, so I'm not quite sure how to go about changing the sugar for sweeteners. Has anyone done this? And if so, what tips would you recommend? I thought trifle used (vanilla) pudding, or lemon curd, or pastry cream. It's easy to get sugar free pudding mix, and doctor it up a bit. Chuck Demas -- Eat Healthy | _ _ | Nothing would be done at all, Stay Fit | @ @ | If a man waited to do it so well, Die Anyway | v | That no one could find fault with it. | \___/ | http://world.std.com/~cpd |
#3
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Homemade custard with sweetener?
April Goodwin-Smith quoth:
As I mentioned before, I am experimenting with a trifle recipe, and trifle calls for custard. In pre-lowcarb day, I made my trifles using President's Choice Devon Custard in a tin - which has 24 carbs pre half cup - very tasty, very easy. So. I've never made a custard from scratch with my own fair hands, so I'm not quite sure how to go about changing the sugar for sweeteners. Has anyone done this? And if so, what tips would you recommend? If you're talking about a custard sauce, just use any standard recipe and substitute artificial sweetener for the sugar. I like the "Boiled Custard" (which must never boil) recipe from _Joy of Cooking_. Remember to cook it slowly! Priscilla |
#4
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Homemade custard with sweetener?
Priscilla H Ballou wrote:
| April Goodwin-Smith quoth: || As I mentioned before, I am experimenting with a trifle recipe, || and trifle calls for custard. In pre-lowcarb day, I made my || trifles using President's Choice Devon Custard in a tin - || which has 24 carbs pre half cup - very tasty, very easy. | || So. I've never made a custard from scratch with my own fair || hands, so I'm not quite sure how to go about changing the || sugar for sweeteners. | || Has anyone done this? And if so, what tips would you || recommend? | | If you're talking about a custard sauce, just use any standard recipe | and substitute artificial sweetener for the sugar. I like the "Boiled | Custard" (which must never boil) recipe from _Joy of Cooking_. | Remember to cook it slowly! | | Priscilla Custard is a difficult recipe to eliminate the sugar from, since the carmelized sugar is what makes it custard! I'm sure there are things that can be substiuted for it - like SF pudding -- but they just won't be custard! -- Peter 270/220/180 website: http://users.thelink.net/marengo |
#5
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Homemade custard with sweetener?
Charles Demas wrote:
April Goodwin-Smith wrote: snip So. I've never made a custard from scratch with my own fair hands, so I'm not quite sure how to go about changing the sugar for sweeteners. Has anyone done this? And if so, what tips would you recommend? I thought trifle used (vanilla) pudding, or lemon curd, or pastry cream. I think, when pudding is made at home, it is made using a custard recipe. In other words, we're use different words for the same thing. It's easy to get sugar free pudding mix, and doctor it up a bit. You know, because I have never had to go to all the work of making up a mix - I mean: how easy can it get - I just use a can opener and Robert is your parental unit's sibling - I never even considered powdered pudding. I'll see what's in the stores. Thanks. April. Put out the cat. PS - *Lemon curd*? Ick. Not with raspberry jello. Not with peach slices. Not with gingersnaps. -- "Things that try to look like things often do look more like things than things. Well known fact." Esmerelda Weatherwax (Pratchett 1988) |
#6
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Homemade custard with sweetener?
Priscilla H Ballou wrote:
April Goodwin-Smith quoth: snip So. I've never made a custard from scratch with my own fair hands, so I'm not quite sure how to go about changing the sugar for sweeteners. Has anyone done this? And if so, what tips would you recommend? If you're talking about a custard sauce, just use any standard recipe and substitute artificial sweetener for the sugar. I like the "Boiled Custard" (which must never boil) recipe from _Joy of Cooking_. Remember to cook it slowly! Okay. I was worried because all the recipes I found said to beat the eggs & sugar together until creamy white and then temper and then add it to the heated milk. Whenever I've tried to cream eggs and splenda, it's not the same as the changes that come when using sugar. I was worried it would change the end product. But if you've had good results, I shall be brave. Thanks. April. Put out the cat. -- "Things that try to look like things often do look more like things than things. Well known fact." Esmerelda Weatherwax (Pratchett 1988) |
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Homemade custard with sweetener?
On Wed, 21 Apr 2004, April Goodwin-Smith wrote:
Priscilla H Ballou wrote: April Goodwin-Smith quoth: snip So. I've never made a custard from scratch with my own fair hands, so I'm not quite sure how to go about changing the sugar for sweeteners. Has anyone done this? And if so, what tips would you recommend? If you're talking about a custard sauce, just use any standard recipe and substitute artificial sweetener for the sugar. I like the "Boiled Custard" (which must never boil) recipe from _Joy of Cooking_. Remember to cook it slowly! Okay. I was worried because all the recipes I found said to beat the eggs & sugar together until creamy white and then temper and then add it to the heated milk. Whenever I've tried to cream eggs and splenda, it's not the same as the changes that come when using sugar. I was worried it would change the end product. But if you've had good results, I shall be brave. I've used probably the same recipe. Eggs, cream, heat-resistant sweetener, right? It came out pretty well, although I thought it had a bit of a artificial sweetener aftertaste that I didn't love. Guilty secret here - I don't know if it's available in the UK, but Jello makes a SF pudding mix that I like. You just whip the powder with cold milk - although I use cream, I mean, if I'm having pudding I'm not arsing around with skim milk - and it sets up to a nice puddingy (in the USAn definition of pudding) consistency. It's comparatively low carb, but not for those limited to 20 g. And of course the calories are significant if you make it with cream. But, I must say, that in an almond meal/butter pie crust it made a lovely dessert. Martha Thanks. April. Put out the cat. -- Begin where you are - but don't end there. |
#8
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Homemade custard with sweetener?
I would think that you could add the sweetener after you have finished
cooking it, particularly if you have the very concentrated liquid. In , Martha Gallagher stated | I've used probably the same recipe. Eggs, cream, heat-resistant | sweetener, right? It came out pretty well, although I thought it had | a bit of a artificial sweetener aftertaste that I didn't love. | | Guilty secret here - I don't know if it's available in the UK, but | Jello makes a SF pudding mix that I like. You just whip the powder | with cold milk - although I use cream, I mean, if I'm having pudding | I'm not arsing around with skim milk - and it sets up to a nice | puddingy (in | the USAn definition of pudding) consistency. It's comparatively low | carb, but not for those limited to 20 g. And of course the calories | are significant if you make it with cream. But, I must say, that in | an almond meal/butter pie crust it made a lovely dessert. | | Martha | | || || Thanks. || April. || Put out the cat. || | | -- | Begin where you are - but don't end there. |
#9
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Homemade custard with sweetener?
marengo quoth:
Custard is a difficult recipe to eliminate the sugar from, since the carmelized sugar is what makes it custard! I'm sure there are things that can be substiuted for it - like SF pudding -- but they just won't be custard! Huh? Custard's thickening is provided by the eggs cooking in the milk/cream. The sugar is purely for flavoring. Priscilla |
#10
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Homemade custard with sweetener?
April Goodwin-Smith quoth:
Priscilla H Ballou wrote: April Goodwin-Smith quoth: snip So. I've never made a custard from scratch with my own fair hands, so I'm not quite sure how to go about changing the sugar for sweeteners. Has anyone done this? And if so, what tips would you recommend? If you're talking about a custard sauce, just use any standard recipe and substitute artificial sweetener for the sugar. I like the "Boiled Custard" (which must never boil) recipe from _Joy of Cooking_. Remember to cook it slowly! Okay. I was worried because all the recipes I found said to beat the eggs & sugar together until creamy white and then temper and then add it to the heated milk. Whenever I've tried to cream eggs and splenda, it's not the same as the changes that come when using sugar. I was worried it would change the end product. But if you've had good results, I shall be brave. Make the custard without the sweetener and then add it in to taste as it's cooling. That way you have a wider selection of sweeteners to use, and you won't figure the amount wrong. The sweetener is just a flavoring and can be added anytime before you pour the stuff onto your trifle. Priscilla |
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