Puddings, Custards and Souffles

[avnndd]

Index of Puddings and Custards:


Coconut Ginger Flan
Creme Brulee -- 4g protein, 6g ECC
Dark Chocolate Cranberry Souffle (from kevinpa) -- 3g protein, 8g ecc
Flan/Custard
Key Lime Pudding/Pie Filling (from BelfryBat)
Simple Mousse (from Twila) -- approx. 8g ECC per serving

[avnndd]

Here is the link to a great flan recipe. MamaT made it last weekend, using the raspberry Davinci syrup option...oh, my! It was quite yummy.

http://www.carb-lite.au.com/71DESSERTS/allrecipes71/flan_custard.html (http://www.carb-lite.au.com/71DESSERTS/allrecipes71/flan_custard.html)

(Gaelen, I hope I did this right! Let me know if I didn't)

[Gaelen]

You did just fine, Aaron...and reminded me that I have some pudding recipes to upload, too!

[Gaelen]

This recipe comes from realruth.

Coconut Ginger Flan

3/4 cup splenda or enough to coat bottom of the pan
1 1/2 cups milk and 2 cans coconut milk;
5 egg yolks
6 whole eggs
I teaspoon vanilla extract
3 tsp liquid sugar sub
3 pieces crystallized ginger (1/2 - 2 inches long), finely chopped
1 cup sliced almonds, toasted

Preheat the oven to 350'F.

In a medium mixing bowl, combine the milk, sugar substitute, coconut milk,
egg yolks, eggs, vanilla, and ginger and whisk well.

Pour the batter over the splenda in the mold, making sure to evenly distribute the crystallized ginger. Top with the sliced almonds.

Place the flan into another pan a bit larger.

Add the hot water to the large pan around the flan mold. Cover with
foil so that both pans are covered completely

Bake the flan for 1 hour or until a knife inserted in the middle comes
out clean.

Chill the flan for at least 3 hours. Loosen the sides with a knife and flip
the flan mold over onto a platter. When sliced, serves 12.

[Gaelen]

This recipe comes from realruth, adapted from The Low Carb Comfort Foods Cookbook (see note below)

Crème Brulee * -- 4g protein, 6g ECC
Serves 4

Ingredients
1 ½ cup heavy cream or half and half
½ cup water
10 packets Splenda
2 teaspoons real vanilla extract
trace of salt (shake or two)
4 egg yolks

Directions
Preheat oven to 300 degrees; generously butter 4 to 6 shallow ovenproof
ramekins and set them in a shallow baking pan.

Put all ingredients except egg yolks into a saucepan over medium-low
heat, and warm the cream, stirring often. Do not let the cream boil. In a separate bowl (or 4 cup glass measuring cup) beat the eggs yolks
until smooth and pale.

When the cream is hot and sending up a little steam, temper the eggs
with it by dribbling a tablespoon or two of it into the yolks, whisking
constantly to prevent the egg yolk's cooking. Repeat the tempering a
time or two and then pour in the remainder of the hot cream, whisking
constantly.

Divide the cream mixture evenly among the buttered ramekins and place
into oven. Fill the baking pan with hot water to reach approximately
half way up the ramekins.

Bake the custard about 30 minutes; it should be pale and shake like
jelly when you tap the ramekin.

Remove from oven, when cool, cover ramekins, and refrigerate.

When ready to serve, remove from refrigerator 10 or 15 minutes ahead
and top each custard with 1 teaspoon of brown or granulated sugar.
Caramelize the sugar either under the broiler for 1 ½ to 2 minutes or with a
kitchen torch to form the crisp brulee crust.

* Adapted from The Low-Carb Comfort Foods Cookbook, Eades/Solom, Wiley,
2003.

Nutritional Facts 6 total carbs 0 fiber 6 net carbs 134
calories 3.9 protein

[Belfrybat]

1 32 oz container plain yogurt, drained
1 small box SF lime jello
2/3 cup boiling water
2 TBS Key Lime Juice (or more to taste)
1/2 cup equivilent sweetener (I used Splenda-stevia mix)
1 cup whipping cream, whipped

Line small colander with paper towels or cheesecloth. Drain yogurt in fridge until about 1 cup whey has drained out (about 2 hours)
In the meantime, prepare pie crust if using one
Pour boiling water over jello and let cool to room temperature
Whip the cream

Combine yogurt, cooled jello, lime juice and AS and blend well. Fold in whipped cream. Either pour into pie shell or spoon into 8 bowls and let chill 4 hours or more. Serve with a dollop of whipped cream on top.

Makes 8 generous servings
162 calories, 4.8 protein, 3.6 ECC, 13.8 fat
Protein could be easily increased by adding unflavoured whey protein powder

I used KevinsPA pie crust and it was delish. Nut crusts would work well also.

[Gaelen]

An old but reliable recipe, that can be varied in many directions--fruity (if you use sugar free gelatin) or more pudding-like flavors (if you use pudding mix.) Enjoy!

Simple Mousse (thanks to Twila, wherever you are) -- 6 servings, approx. 8g ECC each

12 oz. (1 package) soft silken tofu
1 four-serving package of sugar free gelatin or pudding, any flavor
1/2 cup (about 8 tablespoons) heavy whipping cream

Put the soft (silken variety) tofu in your mixer bowl. Start mixer on low. Add 1 pkg. any flavor sugar free instant gelatin or pudding. Mix the tofu and pudding until fairly well combined. Add heavy cream or whipping cream one tablespoon at a time up to about a half-cup. Slowly turn the mixer speed to high. When it looks fluffy and creamy, it's done. No need to chill before eating.

For cravings, eat this one spoonful at a time. It can also be divided and served as mousse in fancy glasses, garnished with berries, or placed in a baked low carb or nut crust pie shell and served cold.

Carb counts for complete recipe (estimates):
Tofu -- about 8g ECC per pkg.
Pudding Mix -- at most, 32g ECC per four-serving pkg.
Whipping Cream -- 1g per tbsp. (8 tbsp. = 8 g ECC)
Total -- 48g ECC for entire recipe, 8g ECC per serving if divided to serve 6 people.

[kevinpa]

I converted this from a recipe that was in the December 2006 Issue of The Chocolatier.
This is one of the best LC chocolate dishes I have ever made.

Dark Chocolate Cranberry Souffle (6 servings .. 8 ecc 3 protein each)

3 separate measures of the following sweetener mix.
1/4 cup granular erythritol
1/4 teaspoon splenda quick pack
1 Tablespoon not/Sugar
1 teaspoon Brown Diabeti Sweet

2 cups fresh or frozen cranberries
1/4 cup raspberry davinci
3 large eggs. separated
6 oz unsweetened chocolate
Brown Diabeti Sweet(to coat ramikens)
butter, softened(to coat ramikens)

1. Coat inside of six 5-ounce ramekins with softened butter. Pour enough Granulated Brown Diabeti Sweet into one ramekin to fill halfway. Pour sugar into next ramekin while turning the first to evenly coat its sides. Repeat with all ramekins. Discard remaining Diabeti Sweet. Place ramekins on a baking sheet.

2. In a medium saucepan, cook cranberries and 1 measure of sweetener along with enough water to come halfway up cranberries until they pop and form a thick, jam-like consistency, about 10 minutes. Add raspberry davinci and cook 1-2 minutes or until liquid evaporates. Strain, making sure to press out all pulp.

3. Over a double boiler, heat cranberry puree with egg yolks, stirring constantly, until mixture thickens slightly and reaches 140°F. Add chocolate and 1 measure of sweetener and stir until blended. Cool to room temperature.

4. In bowl of electric mixer whip egg whites until frothy. Begin adding remaining measure of sweetener a little at a time, and continue whipping until whites reach stiff peaks.

5. Fold 1/3 of egg whites into chocolate and yolk mixture until completely blended. Gently fold in remaining whites.

6. Spoon mixture into prepared ramekins, filling up to top. Soufflés can be baked right away at this point or kept refrigerated up to 4 hours until ready to serve.

7. Bake in oven preheated to 450°F with rack set to center for 10-15 minutes or until risen completely. They will be very brown on top, but still soft in center. Serve immediately.

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