Low-carb creme brulee?

In article <[email hidden]>,

(wilson) said:

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 said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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 said:

"wilson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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) said:

Nicky said:

"wilson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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...

Sure you can, I have-Diabetisweet caramelizes nicely. Made a truly
delightful flan!

Lynne A
[email hidden]

Quoted message said:

Pastorio

Jennifer said:

you don't unmold creme brulee.

No one said you did. Read what's written. The direction was toward
creme caramel instead which can be served either in its mold or
unmolded. It can have the caramel added later or baked into the bottom
of the mold and then it can be called flan (if you're speaking
Spanish). The proper French name is creme renversee au caramel, almost
always called creme caramel, and it's the same thing.

Quoted message said:

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

Yep. <g> All popular on my restaurant menus irrespective of names.

Pastorio

Quoted message said:

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) said:

Nicky said:

"wilson" <[email hidden]> wrote in message
news:[email hidden]...

> 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

Lynne A said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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...

Sure you can, I have-Diabetisweet caramelizes nicely. Made a truly
delightful flan!

I'm officially offering to bear your children (never mind that
impossibility thing). <LOL> How was the flavor compared to white
sugar? It caramelizes like sugar? I have some Diabetisweet but have
never tried it.

Good job.

Pastorio

Mmmm. This all looks good. And as soon as I get my Corning bakeware
home (we got some as a wedding present) I'm going to make some!

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Lynne A said:

Sure you can, I have-Diabetisweet caramelizes nicely. Made a truly
delightful flan!

I'm officially offering to bear your children (never mind that
impossibility thing). <LOL> How was the flavor compared to white
sugar? It caramelizes like sugar? I have some Diabetisweet but have
never tried it.

Good job.

Pastorio

LOL! You have NO idea how impossible!

The flavor was really close to sugar in this application-I haven't used it
for anything else yet. Tasted like regular flan to me, and yes, it
caramelized just like sugar. I chose a recipe that didn't call for cooking
the sugar with water, though-I was afraid that the Diabetisweet might not
react the same with the water mixed in. But by itself it acted just like
sugar.

Lynne A
[email hidden]

"Jennifer" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

GINGER CREME BRULEE

Wow, that sounds good!

What do you do with all the egg-whites? Does Splenda make meringues?

Nicky.

--
HgBA1C 10.5/6.4/<6 Weight 95/83/72
1g Metformin, 75mg Thyroxine
T2 DX 05/2004

Nicky said:

"Jennifer" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

GINGER CREME BRULEE

Wow, that sounds good!

What do you do with all the egg-whites? Does Splenda make meringues?

You know... I "wasted" them.

But I will try macaroons next time. I have a recipe from Myra that I've
never made:

MYRA'S COCONUT-ALMOND MACAROONS

4 egg whites
1/4 teaspoon salt
1 teaspoon vanilla
1 cup Splenda (or equivalent AS)
1/2 cup finely ground, blanched almonds
2 cups shredded, unsweetened coconut

Preheat oven to 325 degrees.

In a mixing bowl, whip the egg whites, salt and vanilla until frothy,
then, as you keep whipping, slowly pour in the Splenda. Whip
until stiff peaks form - but not dried out. Fold in the almonds
and coconut.

Line a cookie sheet with parchment paper. Drop the macaroon batter
by rounded tablespoons about 1/2-1 inch apart on the parchment
(macaroons don't rise or spread, so you can put them close together).
Bake in the preheated oven for about 20 minutes, or until golden brown.

Turn off the oven heat, open the door slightly, and let the macaroons
sit in the oven until cool - this keeps the moisture content down.

Store in an airtight container.

Makes about 2 dozen macaroons, about 1.67 carbs each. If you make
this recipe with Splenda tablets instead of bulk, the carb count drops
down to about .8 carb each.

no wonder you people stay fat. dessert does not have to be part of
your regular meal!

"billydee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

no wonder you people stay fat. dessert does not have to be part of
your regular meal!

It's not - maybe a once or twice a month treat for me at the moment. Without
the option of that kind of treat, I'd quickly go off the diet.

Nicky.

--
HgBA1C 10.5/6.4/<6 Weight 95/82/72
1g Metformin, 75mg Thyroxine
T2 DX 05/2004

Do you buy unsweetened coconut somewhere or do you shred your own?

Jennifer S.
206/158/135

They have it at my supermarket... and at Trader Joes.

Jennifer the other one ; )

Jennifer S. said:

Do you buy unsweetened coconut somewhere or do you shred your own?

Jennifer S.
206/158/135

[email hidden] (billydee) wrote in message news:<[email hidden]>...

Quoted message said:

no wonder you people stay fat. dessert does not have to be part of
your regular meal!

Hey! With low enough carbs/calories and high enough protein, dessert
can *be* your meal. Why go halfway? 😉