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  #1   ^
Old Thu, Nov-11-04, 21:45
4beans4me's Avatar
4beans4me 4beans4me is offline
Anyone?? Bueller?
Posts: 16,240
 
Plan: Atkins
Stats: 140/135/125 Female 5'5
BF:
Progress: 33%
Thumbs up Davinci Custard Pie (You choose the flavor!)

I whipped this up tonight, and it will for sure be a staple dessert around here! It has a wonderful egg custard type middle, and a thin, soft, crust like top. You can use any flavor SF Davinci syrup, I used Kahlua, and it was wonderful! I look forward to trying other flavors in the future!

Davinci Custard Pie

1/2 cup Carbquick
3 eggs
1/2 cup Davinci SF syrup, your choice of flavor
3 Tbs. melted butter
1/2 cup CarbCountdown whole milk
1/2 cup heavy cream

Mix all ingredients well in mixer or blender.

Pour into a greased pie pan, bake at 350 for 25-30 minutes or until the middle is set.

Cool and serve with whipped cream.



Serves: 6
Calories: 197
Fat: 19
Net carbs: 2
Protein: 7
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  #2   ^
Old Tue, Dec-07-04, 20:25
Llynnya's Avatar
Llynnya Llynnya is offline
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Posts: 51
 
Plan: Atkins
Stats: 250/239/150 Female 61 Inches
BF:
Progress: 11%
Location: North Central Illinois
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I'm looking for a dessert to take to work on Thursday Becki, do you think this would be able to be made in a cake pan size? I know I would have to increase the amounts but I really would rather take something that I could have a small piece of rather than take two things

Also where would I get carbquick? Wal-mart, we have a Super Wal-mart here.
.
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  #3   ^
Old Tue, Dec-07-04, 20:59
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cococarby cococarby is offline
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Posts: 410
 
Plan: low carb
Stats: 150/150/120 Female 5'6
BF:
Progress: 0%
Location: Indiana
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I tried this yesterday. Followed the directions carefully, but it didn't come out very well. It was really really wet and soggy and tasted too eggy. almost like sweet quiche...but not in a good way. maybe too much davinci?
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  #4   ^
Old Thu, Dec-09-04, 18:56
4beans4me's Avatar
4beans4me 4beans4me is offline
Anyone?? Bueller?
Posts: 16,240
 
Plan: Atkins
Stats: 140/135/125 Female 5'5
BF:
Progress: 33%
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That's a bummer Coco I hope I remembered and typed the recipe right... mine turned out excellent.

Llynnya, after Coco said her's didn't turn out, I would hold off making it for company.
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  #5   ^
Old Thu, Dec-09-04, 19:03
Llynnya's Avatar
Llynnya Llynnya is offline
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Posts: 51
 
Plan: Atkins
Stats: 250/239/150 Female 61 Inches
BF:
Progress: 11%
Location: North Central Illinois
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I couldn't find CarbQuick at the smaller store on my drive home so I picked up a couple things for a very gooey bar recipe that has 90million carbs in each bite. I am NOT kidding. But it was good and easy and I was too busy hosting the little party to even think about eating the SFjello with whipped cream I had made for myself.

But if I find some carbquick I want to try it, I like to make things and take into work for everyone occasionally, now if I am going to do that I need to use stuff I have here because my place is pretty much a Carb Free Zone now days.
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  #6   ^
Old Thu, Dec-16-04, 10:53
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fern2340 fern2340 is offline
Posts: 8,394
 
Plan: My Own Plan
Stats: 000/000/000 Female 6 ft 2 in
BF:
Progress: 52%
Location: NJ
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Mine was also very wet and soggy but that is because I used skim milk instead of the CarbCountdown whole milk. What I did to compensate is I baked it for almost another hour. I'd cut a piece and put it in the microwave for 30 seconds before I ate it and I would put a bit of whipped cream on the top. Tasted kind of like bread pudding.
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  #7   ^
Old Tue, Dec-21-04, 11:48
4beans4me's Avatar
4beans4me 4beans4me is offline
Anyone?? Bueller?
Posts: 16,240
 
Plan: Atkins
Stats: 140/135/125 Female 5'5
BF:
Progress: 33%
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I made another one using 1 cup of heavy cream in place of the 1/2 cream, 1/2 CC milk and it turned out even better.
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  #8   ^
Old Mon, Dec-27-04, 20:03
Leeann67 Leeann67 is offline
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Plan: atkins
Stats: 215/150/135 Female 5"5
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Progress:
Question pie

Has anyone tried this latly i want to but i'm afraid to try it because of the soggy factor please let me know
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  #9   ^
Old Wed, Jan-05-05, 00:51
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dstartz dstartz is offline
Rather Be Ballooning
Posts: 545
 
Plan: Atkins
Stats: 250/196/165 Female 67"
BF:?/40.0%/26%
Progress: 64%
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Quote:
I made another one using 1 cup of heavy cream in place of the 1/2 cream, 1/2 CC milk


Does the change in ingredients change the nutritional info?
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  #10   ^
Old Sun, Jan-16-05, 17:53
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MaryJo MaryJo is offline
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Posts: 53
 
Plan: Atkins
Stats: 216/194.5/140 Female 5.2"
BF:
Progress: 28%
Location: MO
Default Egg Custard

Here is a simple egg custard that I make all the time.

5 large eggs (sometimes I use more, sometimes less, up to my chickens)
3 c Carb Countdown milk (or you can replace half this with heavy cream)
1/2 c splenda or 6 packets (or 1 tsp stevia powder or 5 packets)
3 tsp vanilla extract
1/2 tsp salt

Editing this now, I forgot to mention that you should grease the custard pan with butter or coconut oil.

Preheat oven to 350

Combine all and mix well with whisk. Pour into pan. Sprinkle with nutmeg if you like.

Place this pan in another bigger pan, I use a 13x9 inch glass baking dish. Pour boiling hot water in the bigger pan so that it comes up 1/2 to 3/4 the outside height of the pan containing the custard. (The secret to a good custard is baking it with water surrounding the pan it is in so that it bakes evenly.)

Bake for 40 to 60 minutes or until a butter knife inserted in center comes out clean.

Perfect every time.

Entire recipe has 12.8 carbs, therefore, 1/8 serving would have 1.6 carbs.

Last edited by MaryJo : Sun, Jan-16-05 at 17:58.
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  #11   ^
Old Sun, Jan-23-05, 01:02
TVMichelle's Avatar
TVMichelle TVMichelle is offline
Senior Member
Posts: 255
 
Plan: Protein Power/6WBM
Stats: 181.5/139/129 Female 66"
BF:55%/27.5%/22%
Progress: 81%
Location: Chicago area
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Mary Jo, I absolutely LOVE custard pie - the custard pie at Bakers' Square used to be my favorite - and this sounds like it could be a wonderful substitute, as it has no crust. But what size dish are you baking it in? I understand about putting it in a water bath (a larger 13X9 glass dish filled at least 1/2 way up the side with water), but what size is the dish holding the ingredients? Also, could I use ALL cream or half and half? I really don't like Carb Countdown milk.

Thanks!
Michelle
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  #12   ^
Old Sat, Jan-29-05, 19:20
MaryJo's Avatar
MaryJo MaryJo is offline
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Posts: 53
 
Plan: Atkins
Stats: 216/194.5/140 Female 5.2"
BF:
Progress: 28%
Location: MO
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The glass dish I use is oblong, about 6" wide x 10-1/4 long" measured inside. This easily holds the 4 cups of liquid which is about what this recipe turns into.

You can use whatever combination of milks you want to use. I never use Carb Countdown milk to drink, but it's really good in this recipe because I can't tell the difference from regular milk...and it's low in carbs.
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  #13   ^
Old Tue, Feb-01-05, 08:57
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treefrog treefrog is offline
Finding Balance
Posts: 6,093
 
Plan: Atkins/PP Maint, IF24/24
Stats: 162/123/120 Female 63.5 inches
BF:~50%/23.9%/20%
Progress: 93%
Location: Raleigh, NC, USA
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I made the DaVinci pie for the second time, both times they have come out good. This time I used 4 eggs, instead of 3 and I added 1/2 cup unsweetened coconut. Both times I used the Hood CC and cream.

IMO, using a blender seems to work better than using a mixer, so I would suggest that.

It didn't really seem to matter what flavor syrup I used, they both just tasted like a custard pie. The first time I used Caramel flavor, and this time I used German Chocolate Cake. I sort of thought the German Choc would have given more of a choc flavor, but it really didn't.
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