This has been one of my all-time fav desserts, and I was so excited when I found out I could make this lo-carb! I'm really picky about lo-carb desserts, because some things I make with splenda have a "diety" taste to them, but I (and the non lo-carbing members of my family) could not tell the difference. Even though all of the ingredients are Induction friendly, the carb count is still pretty high, and I think it may go over the available cream and splenda allowance. But if you are in the appropriate rung, enjoy!
Ingredients:
* 2 cups heavy whipping cream
* 8 egg yolks
*1 whole vanilla bean......you can find these in a health food store, herb shop, or the gourmet section of your grocery store
* 1/2 cup artificial sweetner.....I used 1/4 cup splenda and 1/4 cup erythritol if you have liquid splenda, I think it would work ok and you can save a lot of carbs
* 4 tsp granulated splenda
Kitchen utensils/tools needed:
*small saucepan
*silicone spatula
*small-holed strainer/sieve
*glass bowl
*paring knife
*4 -8oz ramekins
*metal baking pan (about 9x11 or so)
*glass measuring cup with pour lip
*metal baking rack
*butane or propane kitchen torch
Directions:
Pour cream into small saucepan. Slice vanilla bean down the middle, and scrape all of the tiny seeds into the cream. Also throw the empty bean pod into the pan. Heat on low heat to a simmer, stirring often.
In a seperate bowl, stir together egg yolks and sweetner.
When cream is heated, pour slowly in small amounts into the egg mixture. Be careful not to do this too fast or the heat from the cream will scramble the eggs. When the cream is totally incorporated into the eggs, pour the entire bowl over a sieve (or a small holed strainer) into a glass measuring cup with a pour lip. This will strain out the vanilla bean pods and the parts of the egg that didnt dissolve. Don't worry about the little black seeds; this is what gives it a great vanilla flavor! Pour evenly into four 8-oz ramekins.
Place the ramekins in a metal baking pan and fill the pan with about 1/4 inch water. Place the pan into oven set at 250 degrees. bake for about an hour; the custards should be set and barely jiggly when shaken. Set ramekins on wire rack and cool for about 20 minutes. Place in fridge and chill for at least 3 hours.
To serve:
Take each ramekin and sprinkle 1 tsp granulated splenda, tapping edges until evenly distributed. take the kitchen torch and fire the tops of each custard until the splenda is carmelized brown (about 20-30 seconds) Be sure to rotate the ramekins constantly so as not to burn the splenda (unless you like the burnt sugar taste) Cool about 1 minute, then enjoy!
Per custard: Cal- 538 Fat- 54.50 Carb- 7 Net carb- 7 Protein 8.25
May 18th, 2007, 04:30 PM
Female 5'7" HW 207.5/SW 203/CW 203/GW 155
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