Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Sweet treats
User Name
Password
FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Sat, May-12-12, 21:42
Morique Morique is offline
New Member
Posts: 21
 
Plan: Atkins
Stats: 140/140/140 Female 5 ft 4 in
BF:
Progress: 11%
Location: NYC
Default Chocolate custard under 2 carbs

3 large eggs
2 cups unsweetened almond milk, heated up
1/2 teaspoon vanilla extract
2 tbsp cocoa powder,older can of Hersheys claimed to only have 1 carb per tbsp
1 tsp vanilla extract
2.1 ml liquid stevia (mine was alcohol free) this was 6 times the stated equivalent of a teaspoon of sugar, or 1.5 full droppers.

Whisk eggs in a heavy bottomed pan; add in the stevia and cocoa powder, beating till smooth. Add in vanilla. Cook over medium heat just until first bubbles of a boil. Pour into four individual cups and refrigerate for at least 3 hours.

Carb Pro Fat PECC Cal
1.6 0.8 1.9 1.6 27

The other cans of unsweetened cocoa I have lists different carbs amounts, so this could could have a few mare carbs on the total recipe, with other brands.

It tastes like real pudding and it set up normally.
Reply With Quote
Sponsored Links
  #2   ^
Old Sun, May-13-12, 08:36
graciejean graciejean is offline
Senior Member
Posts: 344
 
Plan: south beach
Stats: 168/168/125 Female 4'11
BF:
Progress: 0%
Location: dixie
Default

Sounds real good
Reply With Quote
  #3   ^
Old Sun, May-13-12, 08:41
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
Default

Interesting! I've never been able to get eggs to set-up making chocolate custard, at least, not without milk. The issue is that the whites and the yolks set up at different temperatures. The yolks start to firm up around 160' and the whites around 175' or so. So in order to get the whites set, the yolk would start to overcook and you'd end up with partially scrambled eggs.

Adding an acid, like lemon juice, lowers the setting point of the whites so at 160' both will set up nicely.

There must be something in almond milk that helps them set like in dairy milk.
Reply With Quote
  #4   ^
Old Sun, May-13-12, 09:54
Morique Morique is offline
New Member
Posts: 21
 
Plan: Atkins
Stats: 140/140/140 Female 5 ft 4 in
BF:
Progress: 11%
Location: NYC
Default

I started it over a double boiler (one large Pyrex bowl over an inverted small one, in a heavy pot, with boiling water.) This was taking a day and an age, so I rechecked Fanny Farmer and they cook custards with milk right in the pan, so I switched. Perhaps I should have mentioned this, as it may have par cooked the eggs.

An alternative way to cook such would be small ramekin in a water bath in the oven. I saw a few low carb recipes with this method.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 23:06.


Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.