LOW CARB CUSTARD SAUCE
From Laura Dolson, Your Guide to Low Carb Diets on about.com This sugar-free custard sauce is the traditional way to use up the egg yolks left while making snow pudding and make a sauce for it at the same time. It's not difficult, but follow the directions carefully, or you may have scrambled egg! There was no amount listed for the finished product. Prep time includes cooking time.
Provided by Nana Lee
Categories Sauces
Time 20m
Yield 1 batch
Number Of Ingredients 6
Steps:
- NOTES:.
- * Instead of the cream and milk you can use all milk(1 cup).
- ** Artificial sweetener equal to sweetness of 2 tsp sugar.
- Heat the milk or milk and cream until scalding - if it's steaming, it's probably there. You should see very tiny bubbles only at the very outside edges of the liquid.
- Remove from heat.
- Add the vanilla, sweetener, and salt to the milk.
- Beat the egg yolks.
- Add a little of the milk to the eggs and mix well (this is called "tempering" the eggs so they don't cook).
- Repeat, adding a little more milk so you gradually bring the eggs up to temperature. Then add all the rest of the milk mix.
- Put a small amount of water in the bottom of a double boiler or a pot on which you can put a bowl. Heat. The water should not touch the bottom of the bowl.
- Add milk/egg mixture and stir or whisk over hot/boiling water until mixture begins to thicken, then remove from heat and stir until it coats a metal spoon.
- Refrigerate.
- Nutritional Analysis: Each of 8 servings (2-3 Tablespoons) has 1.5 grams of carb and 60 calories (less if you don't use the cream).
Nutrition Facts : Calories 442.4, Fat 37.4, SaturatedFat 20.1, Cholesterol 590, Sodium 422.8, Carbohydrate 12.1, Sugar 0.5, Protein 14.6
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Marvin Felix
[email protected]Overall, this is a solid low-carb custard sauce recipe. It's easy to make and has a good flavor. I'd recommend it to anyone looking for a healthier alternative to traditional custard sauce.
Sheroz maher
[email protected]I'm not a fan of the artificial sweetener taste. I think I'll stick to regular custard sauce.
Nathanael Teshome
[email protected]Meh. It's edible, but not something I'd make again.
Hayden Bahe
[email protected]This recipe was a disaster. The sauce never thickened and ended up being more like a soup. Not sure what went wrong.
Shampy Daku
[email protected]I found this sauce to be a bit too thick for my taste. I think I'll try adding a little more milk next time.
Priya gaming
[email protected]Not bad for a low-carb option. It's not as creamy as traditional custard sauce, but it still has a nice flavor.
Jeffrey Perryman
[email protected]Easy to make and incredibly tasty. I used it as a filling for my low-carb cheesecake and it was a huge success!
Zahir Khan (Popalzai)
[email protected]This sauce is a game-changer for my low-carb desserts. It's rich and decadent without being too heavy. I can't believe it's sugar-free!
Yasmon Price
[email protected]I had some extra egg yolks on hand and this recipe was the perfect way to use them. The sauce came out thick and delicious. Will definitely make it again!
Maryam Abba
[email protected]Followed the recipe exactly and the sauce turned out amazing. It's so smooth and flavorful. A new favorite in our household!
Krishna Dhawal
[email protected]This low-carb custard sauce was a delightful treat! It had a rich, creamy texture and a perfectly balanced sweetness. I served it over fresh berries and it was an absolute hit with my family. Highly recommend!