Low-carb creme brulee?

Possible to make a low-carb creme brulee, flan, or custard?
I know I won't have the crackly crust, but it's occurred to me I could
pour a little Torani caramel syrup over the top, or serve with
raspberries.

In article ,
(wilson) wrote:

Possible to make a low-carb creme brulee, flan, or custard?
I know I won't have the crackly crust, but it's occurred to me I could
pour a little Torani caramel syrup over the top, or serve with
raspberries.

I made the custard recipe from _How to Cook Everything_ with splenda
substituting for sugar. Since it has eggs, it sets up fine. I have the
caramel syrup, for next time I have a flan craving.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

In article ,
(wilson) wrote:

Possible to make a low-carb creme brulee, flan, or custard?
I know I won't have the crackly crust, but it's occurred to me I could
pour a little Torani caramel syrup over the top, or serve with
raspberries.

I made the custard recipe from _How to Cook Everything_ with splenda
substituting for sugar. Since it has eggs, it sets up fine. I have the
caramel syrup, for next time I have a flan craving.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

Sure.

It's just custard. Eggs and sweetener.

I've made it.

Jennifer

wilson wrote:

Possible to make a low-carb creme brulee, flan, or custard?
I know I won't have the crackly crust, but it's occurred to me I could
pour a little Torani caramel syrup over the top, or serve with
raspberries.

Sure.

It's just custard. Eggs and sweetener.

I've made it.

Jennifer

wilson wrote:

Possible to make a low-carb creme brulee, flan, or custard?
I know I won't have the crackly crust, but it's occurred to me I could
pour a little Torani caramel syrup over the top, or serve with
raspberries.

"wilson" wrote in message
om...
Possible to make a low-carb creme brulee, flan, or custard?
I know I won't have the crackly crust, but it's occurred to me I could
pour a little Torani caramel syrup over the top, or serve with
raspberries.

It's Creme Caramel without the crust.

Nicky.

"wilson" wrote in message
om...
Possible to make a low-carb creme brulee, flan, or custard?
I know I won't have the crackly crust, but it's occurred to me I could
pour a little Torani caramel syrup over the top, or serve with
raspberries.

It's Creme Caramel without the crust.

Nicky.

Nicky wrote:

"wilson" wrote in message
om...

Possible to make a low-carb creme brulee, flan, or custard?
I know I won't have the crackly crust, but it's occurred to me I could
pour a little Torani caramel syrup over the top, or serve with
raspberries.

It's Creme Caramel without the crust.

Yep. But the classic way to make it won't work with LC ingredients.
The old way was to caramelize sugar and pour it into the mold before
putting the custard mixture in. The caramel would harden quickly as it
cooled in the mold but melt during the processing of the custard. When
unmolded, the now-liquid caramel would stream out of the mold
anointing the custard.

Simplest inauthentic way: Make the custard and unmold it. Then pour a
bit of syrup over it.

OR you could play a small game with the syrup (which I haven't done,
but is what a friend calls "computer cookery"). Put the mold in the
freezer to chill. Pour in some syrup and return to the freezer until
it's either solid or very thick. Then finish as the old way. If it
works, you get something like the traditional creme caramel. If it
doesn't, you get a caramel-flavored custard. No lose...

Pastorio

Nicky wrote:

"wilson" wrote in message
om...

Possible to make a low-carb creme brulee, flan, or custard?
I know I won't have the crackly crust, but it's occurred to me I could
pour a little Torani caramel syrup over the top, or serve with
raspberries.

It's Creme Caramel without the crust.

Yep. But the classic way to make it won't work with LC ingredients.
The old way was to caramelize sugar and pour it into the mold before
putting the custard mixture in. The caramel would harden quickly as it
cooled in the mold but melt during the processing of the custard. When
unmolded, the now-liquid caramel would stream out of the mold
anointing the custard.

Simplest inauthentic way: Make the custard and unmold it. Then pour a
bit of syrup over it.

OR you could play a small game with the syrup (which I haven't done,
but is what a friend calls "computer cookery"). Put the mold in the
freezer to chill. Pour in some syrup and return to the freezer until
it's either solid or very thick. Then finish as the old way. If it
works, you get something like the traditional creme caramel. If it
doesn't, you get a caramel-flavored custard. No lose...

Pastorio

you don't unmold creme brulee.

it doesn't have that syrupy bottom, that's flan.

I make this one often for company with Splenda. I do use real sugar on
the guests portions and do carmelize... mine I keep uncrusted. But,
it's only 1/2 a tsp of sugar per serving. That's only 2g of carbs. So
even if you went whole hog on this, as long as you made the custard with
Splenda, most could spring for the crusted sugar.

GINGER CREME BRULEE

3 cups whipping cream
2 tablespoons (packed) coarsely grated peeled fresh ginger
10 large egg yolks
1 cup Splenda
4 teaspoons sugar



Preheat oven to 325°F. Combine cream and ginger in heavy medium
saucepan. Bring to simmer over medium heat. Remove from heat; let stand
20 minutes. Strain cream into small bowl, pressing on solids in sieve.
Whisk yolks and 1 cup splenda in medium bowl to blend. Gradually whisk
in warm cream. Divide custard among eight 3/4-cup ramekins or custard
cups. Place ramekins in large roasting pan. Pour enough warm water into
pan to come halfway up sides of ramekins.

Bake custards just until set in center when pan is gently shaken,
about 45 minutes. Remove custards from water bath; chill uncovered until
cold, at least 3 hours. Cover and chill overnight.

Preheat broiler. Place custards on baking sheet. Sprinkle each with
1/2 teaspoon of remaining sugar. Broil until sugar melts and
caramelizes, turning sheet for even browning, about 1 minute.
Refrigerate custards until topping is cold and brittle, about 1 hour and
up to 2 hours.

Makes 8 servings.




Bob (this one) wrote:
Nicky wrote:

"wilson" wrote in message
om...

Possible to make a low-carb creme brulee, flan, or custard?
I know I won't have the crackly crust, but it's occurred to me I could
pour a little Torani caramel syrup over the top, or serve with
raspberries.


It's Creme Caramel without the crust.


Yep. But the classic way to make it won't work with LC ingredients. The
old way was to caramelize sugar and pour it into the mold before putting
the custard mixture in. The caramel would harden quickly as it cooled in
the mold but melt during the processing of the custard. When unmolded,
the now-liquid caramel would stream out of the mold anointing the custard.

Simplest inauthentic way: Make the custard and unmold it. Then pour a
bit of syrup over it.

OR you could play a small game with the syrup (which I haven't done, but
is what a friend calls "computer cookery"). Put the mold in the freezer
to chill. Pour in some syrup and return to the freezer until it's either
solid or very thick. Then finish as the old way. If it works, you get
something like the traditional creme caramel. If it doesn't, you get a
caramel-flavored custard. No lose...

Pastorio