This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Love and eggs are best when they are fresh." -Russian proverb
Custards require gentle heating of eggs and milk. Using the dry milk powder as an enhancement for the milk creates a super-rich custard.
Normally a custard like this using sugar would call for about two tablespoons of sugar per serving or about 100 calories. That is before the additional calories in the melted sugar topping (another 32 calories).
There are so many great non-nutritive sweeteners on the market. These are natural sugars that are either not absorbed or the body doesn't see them as fuel that it can burn. The most common are erythritol, stevia, monkfruit and allulose. There are now many variations on these products but when using as a sugar replacement in baking and desserts the two that appear to work the best are erythritol and allulose. Allulose works the most like sugar but not in every case. For example, in this recipe the allulose will not work for the crisp melted sugar topping so important to Crème Brûlée.
So this is not entirely a sugar free recipe, but using non-nutritive sweeteners is a great way to reduce your sugar footprint and still have a rich indulgent dessert.
Servings: 4 | Serving size: 1 custard
Cooking Time: 90 Minutes
This recipe can easily be multiplied and keeps well for a few days. Wrap tightly with plastic wrap.
Place 2% milk, dry milk powder and vanilla extract in a medium sized non-reactive sauce pan.
Heat over medium heat until the mixture reaches 180°F.
Stir continuously and do not allow to boil. (This is the temperature that the milk will just begin to boil and at a higher temperature it will boil over.)
Remove from the heat and allow to cool until under 100°F.
After the milk mixture is cool preheat the oven to 350°F.
Fill a roasting pan with water to a level that will be about 3/4 of the way up a 1 cup ramekin. It is best to test this by placing the ramekins in the water bath to make sure it is not overfilled.
Place the roasting pan in the oven until the water is hot (this should take at least 20 minutes).
In a stainless bowl place the Z-sweet, egg yolks and salt. Cream together until smooth.
Add the milk mixture to the egg mixture.
Whisk until well blended.
Divide the milk/egg mixture between four 1 cup ramekins. Place the ramekins in the water bath in the oven and cook for 60 minutes.
Very carefully remove the roasting pan from the oven and allow the custard to cool for 30 minutes while still in the water bath.
Cover each custard with plastic wrap and chill overnight.
Place 2 teaspoons sugar on the top of each custard.
Using a blowtorch, melt the sugar by carefully aiming the tip of the flame at the surface of the sugar.
Tilt and rotate the ramekin so that the melted sugar covers the surface of the custard. (Alternatively, the sugar can be melted under a broiler but the custard will need to cool again afterwards for about 10 minutes on the counter and another 20 minutes in the refrigerator.)
Serving size: one custard
|Calories 192||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 3g||12%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 22g||8%|
|Dietary Fiber 0g||0%|
|Vitamin K 0mcg|