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!
I have wanted a sweet warm unset type of custard as a breakfast dish.
The recipe I used was 2cups coconut milk ¼ cup Splenda a pinch salt 1/2 vanilla bean and 3 large eggs
I have never made custard before. I tried it and even used a double boiler but it became grainy and separated.
Should I use only egg yolks? Is it the coconut milk?
Last edited by penelope : Fri, Feb-07-03 at 11:33.
Do you have an instant read thermometer? The temperature of custard should register 185 F. If you don't have one, it could become a low-carbing best friend. I highly recommend it for cooking meats too.
I would also use 2 eggs and three yolks for that amount of liquid. You are probably overcooking it because it doesn't look thick enough to you.
I don't know if you have an espresso machine with a steaming wand but you can also make custard with it in about 3 minutes. Beat 1 egg and 1 yolk with 8 oz. of liquid and whatever selse you like in a 16 oz. glass. Steam until slightly thick as it will continue to thicken from the residual heat.
Thank you Karen , I do have an instant read thermometer but I bought it for my husband so that the discussion we have on readiness of meat i.e. Rare for him and overcooked for me come to a hygienic status quo . Now I can use it for custard . I am very interested in the cappuccino machine , as of now.