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)

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

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

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

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)

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)

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.

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.

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

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