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Caseylou
Sat, Aug-08-09, 09:48
I want to make custard but would like to use one cup of cream and one cup of water instead of 2 cups of cream to cut down on fat and calories. Do you think this would work? I am open to suggestions from all you great cooks.
JAnn
Sat, Aug-08-09, 14:05
It should work fine. I use 3/4 cup water and 1/4 cream as a milk replacement and it works for most things.
Caseylou
Sun, Aug-09-09, 17:09
Wow, that cuts it down even more. I will start trying the 3/4 to 1/4 cream. Thanks for the help.
JAnn
Sun, Aug-09-09, 17:42
In thinking it over, I would probably go with 1/3 cup cream to 2/3 cups water or even your 1/2 to 1/2 for custard. I like my custard rather rich.
Caseylou
Mon, Aug-10-09, 12:07
I will start with 1/2 and 1/2 then work my way down to a lower amount of cream. I am like you I like my custard rich.
JAnn
Mon, Aug-10-09, 14:27
Let me know how it turns out. I love custard
Nancy LC
Mon, Aug-10-09, 14:37
I make an all egg custard that's pretty good.
JAnn
Mon, Aug-10-09, 14:56
I make an all egg custard that's pretty good.I don't know how I would like that. I do love my cream! :yum:
deb34
Tue, Aug-11-09, 14:09
I make an all egg custard that's pretty good.

is there a link to your recipe?
Caseylou
Wed, Aug-12-09, 10:33
I am looking for a good custard recipe. What temp do you bake your custard. It seems like mine is getting almost a brown crust on it before it sets-up. Baking at 300...is that too high?
Nancy LC
Wed, Aug-12-09, 11:31
Lemon Curd (http://forum.lowcarber.org/showthread.php?t=265911)

I've probably changed my recipe.

Now I use about 5 whole eggs, 1/3 cup lemon juice and sweetener to taste. Lemon zest if I have fresh lemons on hand.

I should mention this is a stirred custard, not a baked one.

Oh yeah, another nice variation is to cut back on the lemon juice just a bit and add vanilla, about 1tsp.