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Author Topic: Old-fashioned Egg Custard  (Read 703 times)

Online Shanny

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Old-fashioned Egg Custard
« on: March 06, 2016, 03:41:52 PM »
5 whole eggs
2 egg yolks
1/2 cup powdered erythritol dissolved in hot water
15 or 20 drops liquid sucralose
2 tsp. vanilla extract
dash of salt
3 cups heavy cream (HWC)
butter as needed to grease custard cups
boiling water as needed for bain-marie

Whip eggs together with sweetener, vanilla & salt. Add cream and mix well.

Grease the custard cups and place in a pyrex baking dish. Using a mesh sieve, strain egg/cream mixture into custard cups, and dust with nutmeg and/or cinnamon if desired.

Pour boiling water into baking dish up to the level of the custard in the cups (water bath/bain-marie).

Place in pre-heated 350° (175°C) oven and bake for 35 - 40 minutes. Custards are done when the center is still just a tiny bit 'jiggly'.

When done, remove from oven and immediately remove custards from the water to a wire cooling rack. Cool on wire racks to room temperature, and then chill in the refrigerator. I use canning tongs to safely remove the little cups from water to cooling rack.

Makes 8 half-cup servings

Other flavors are also an option by using a drizzle of Walden Farms chocolate syrup for chocolate, and a squirt of Mio strawberry/watermelon flavoring for strawberry. As much as he likes vanilla, OWC is over the moon for strawberry.

Would welcome more posts from others tinkering with this recipe.

serving size: 1/2 cup or 91g
calories: 222
calories from fat: 188
total fat: 21g
saturated fat: 12g
cholesterol: 262mg
sodium: 141mg
total carbs: 2g
protein: 6g
vitamin A: 18%
calcium: 5%
iron: 4%

Offline ami

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Re: Old-fashioned Egg Custard
« Reply #1 on: April 02, 2016, 11:24:45 PM »
shanny hello,
  finally i am trying the custard recipe today , its in my oven now.

thanks for sharing.

ami 

Online Shanny

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Re: Old-fashioned Egg Custard
« Reply #2 on: April 03, 2016, 10:16:23 AM »
Sure hope you like it! ♥

Offline skb

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Re: Old-fashioned Egg Custard
« Reply #3 on: April 26, 2016, 03:58:42 PM »
Tried it again tonight. Practice makes perfect, right ?
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Offline starsign

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Re: Old-fashioned Egg Custard
« Reply #4 on: April 27, 2016, 09:11:13 AM »
Shanny,
We tried the chocolate version. It was yummy.
  ~klp~
« Last Edit: April 28, 2016, 06:20:41 AM by skb »
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Offline ami

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Re: Old-fashioned Egg Custard
« Reply #5 on: August 23, 2016, 06:41:09 AM »
hello shanny ,
 The egg custard with chocolate is in the oven right now , this is the 6th time i am making , its my all time favourite. thanks thanks thanks .

Online Shanny

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Re: Old-fashioned Egg Custard
« Reply #6 on: August 23, 2016, 06:52:15 AM »
We're getting delivery of three dozen eggs again today, and maybe I should make a batch myself since it's cool enough to run the oven this week.  ~yum~

Offline Grammabear

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Re: Old-fashioned Egg Custard
« Reply #7 on: August 30, 2016, 09:04:34 AM »
What is the best source for the erythritol that is required for this recipe, or would any brand be ok?
Type 1, April 2003
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"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel."  ~Maya Angelou

Online Shanny

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Re: Old-fashioned Egg Custard
« Reply #8 on: August 30, 2016, 10:31:43 AM »
Any brand of pure erythritol should be fine . . . since we aren't near any metropolitan area, I've always have to order online. If you have a different sweetener that works for you and is good to cook with, feel free to use it instead. I use erythritol because it doesn't spike me and it survives cooking temperatures.

Offline rocky

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Re: Old-fashioned Egg Custard
« Reply #9 on: September 02, 2016, 12:22:00 AM »
hi shanny
how are you
no more mess food for me so maybe i can ask mum to make some of this for me
will print a recipe for her  ;D
My life is based on a true story.