Posts Tagged ‘milk’

BLOG

GINGERBREAD CUSTARD

There is not much more comforting than the silky, velvety, creamy, decadent feel of old-fashioned baked custard!

These are so good…spicy and not too sweet.  I love them warm, but chilling seems to accent the flavors.  Breakfast, dessert, midnight-snack – you can enjoy  a guilt-free  little cup of love anytime.

~~~~

 

.

.

4 eggs

Pinch of salt

3/4 cups 2% milk

One 12-ounce can evaporated skim milk

1/4 cup DaVinci or Torani sugar free Gingerbread syrup OR 2 tablespoons molasses

1/2 cup Splenda Granular

1/2 teaspoon vanilla

1/4 teaspoon powdered ginger

1/8 teaspoon ground cloves

Cinnamon to sprinkle
.
Preheat oven to 325 degrees. Place six 4-ounce custard cups/ramekins in a 9×13 baking pan. Set aside.

In a large bowl whisk together the eggs, salt, milk, evaporated milk, syrup, Splenda, vanilla, ginger, and cloves. Pour, through a fine mesh sieve, into the custard cups.  Sprinkle liberally with the cinnamon.

Pour very hot (not boiling) water into the baking pan coming halfway up the cups. Bake for 25-45 minutes. The time will vary depending on the humidity, altitude. They should jiggle slightly, but a sharp knife inserted into the middle comes out clean and nothing oozes out of the cut when gently pressed.

Remove from the water bath and allow to cool on a wire rack.  Makes 6 servings.

Per Serving (with molasses): 121 Calories; 7 g Protein; 5 g Tot Fat; 10 g Carb; 0 g Fiber; 5 g Sugar; 111 mg Sodium

Per Serving (with sf syrup): 100 Calories; 7 g Protein; 5 g Tot Fat; 5 g Carb; 0 g Fiber; 2 g Sugar; 109 mg Sodium

BLOGb

Read Full Post »

BLOG41SWEETENED CONDENSED MILK

No-Sugar-Added

I don’t know how many times I’ve looked at a luscious recipe with adoration, only to discover that it’s main ingredient is sweetened condensed milk.  AKKKK

In the weight-loss surgery lifestyle there is no room for so much sugar – or in a diabetics meal-plan, or for those who just don’t want the sugar-coma that comes from eating it!

Recipes for homemade are all over and it’s very easy to make it no sugar added.  (It will never be sugar free…simply because there is lactose (milk sugar) in the milk powder.  But that is fine…those hit our system slowly and shouldn’t cause a problem.)

This recipe makes just barely shy of a standard can of the gorgeous stuff…so use it in any recipe calling for the real-deal and you’ll be just fine.

~~~~

.

.

1/3 cup + 2 tablespoons boiling water

4 tablespoons butter, softened

3/4 cup Splenda Granular or Whey Low Powdered

1 cup powdered nonfat milk (dry) *see note

1/2 teaspoon vanilla extract

.

In a small bowl beat with an electric mixer the water, butter, Splenda, milk powder, and vanilla.

This is best if you use it right away because it gets very thick as it sits.  You can store it in the fridge and gently reheat to bring to pouring consistency.  If it’s still too thick add a tablespoon or so of boiling water.

Per TABLESPOON:  Calories 25; Protein 1 g, Fat 1 g, Carbs 1 g, Fiber 0 g, Sodium 25 mg

.

**I use a generic brand (Walmart’s Great Value) of dry milk powder and it always works great.  However when I used the Milkman brand (in an orange box) it was way too thick…and got THICKER when I microwaved it to make it thinner!!

Blog77!

Read Full Post »

CappCustard05lg wm

CAPPUCCINO CUSTARD

SWOON!

These are not too sweet and that little touch of cinnamon brings out the warm coffee flavor. Top with a mound of whipped cream and a sprinkle of unsweetened cocoa.

(Add 2 teaspoons cocoa powder into the recipe for a Mocha custard.  You gotta love that!)

~~~~

 


4 eggs, beaten
Pinch of salt
2 1/2 cups milk
1/2 cup Splenda granular
1/2 teaspoon vanilla
2 tablespoons instant coffee granules (decaf crystals if you must!)
1/8 teaspoon cinnamon

Preheat oven to 325 degrees. Place six 4-ounce custard cups into a 9×13 inch baking pan and set aside.

Whisk together the eggs, salt, milk, Splenda, vanilla, coffee granules, and cinnamon. Pour, through a sieve, into the custard cups. Fill baking pan with 1 inch of hottest tap water. Bake for 25-40 minutes or until set on the edges but still slightly jiggly in the center. (A sharp knife should come out clean when inserted into the middle and nothing should ooze from the cut when pressed.) Remove custards from water bath and allow to cool on a wire rack. Cover with plastic wrap and chill. Makes six servings.

Per Serving: Calories 115; Protein 9 g; Fat 5; Carbs 3 g; Sugar 1 g; Sodium 81 mg

Read Full Post »

BlueBerryOrangeCustard13lg wm

BLUEBERRY-ORANGE CUSTARD

A super-silky custard studded with blue jewels and speckled with the bright orange zest. You could use blackberries, raspberries, or diced fresh peaches or nectarines in this also. What a delicious,  treat…and the calorie count makes it even more beautiful!

~~~~

 


1 cup blueberries
1 tablespoon orange zest
4 eggs, beaten
Pinch of salt
2/3 cup Splenda Granular
1 teaspoon vanilla extract
1/3 cup fat-free half & half
1 cup milk

Preheat oven to 325 degrees. Place six 4-ounce custard cups or ramekins in a large baking dish. Divide blueberries and orange zest among them and set aside.

In a large bowl whisk together the eggs, salt, Splenda, vanilla, half & half, and milk just until blended. Pour through a fine mesh sieve over the berries. (If you mix the preceding ingredients in a food processor or blender you don’t have to strain.)

Fill baking dish with hot water halfway up the sides of the cups. Bake for 25-40 minutes or until set, but still jiggly in the middle or a sharp knife inserted in the center comes out clean. Remove from water bath to a wire rack and cool. Cover and chill. Makes six servings.

Per Serving: 104 Cal; 6 g Protein; 6 g Tot Fat; 7 g Carb; 1 g Fiber; 5 g Sugar; 99 mg Sodium

Read Full Post »