Prep 20 mins
Cook 0 mins
From Laura Dolson, Your Guide to Low Carb Diets on about.com This sugar-free custard sauce is the traditional way to use up the egg yolks left while making snow pudding and make a sauce for it at the same time. It's not difficult, but follow the directions carefully, or you may have scrambled egg! There was no amount listed for the finished product. Prep time includes cooking time.
- * Instead of the cream and milk you can use all milk(1 cup).
- ** Artificial sweetener equal to sweetness of 2 tsp sugar.
- Heat the milk or milk and cream until scalding - if it's steaming, it's probably there. You should see very tiny bubbles only at the very outside edges of the liquid.
- Remove from heat.
- Add the vanilla, sweetener, and salt to the milk.
- Beat the egg yolks.
- Add a little of the milk to the eggs and mix well (this is called "tempering" the eggs so they don't cook).
- Repeat, adding a little more milk so you gradually bring the eggs up to temperature. Then add all the rest of the milk mix.
- Put a small amount of water in the bottom of a double boiler or a pot on which you can put a bowl. Heat. The water should not touch the bottom of the bowl.
- Add milk/egg mixture and stir or whisk over hot/boiling water until mixture begins to thicken, then remove from heat and stir until it coats a metal spoon.
- Nutritional Analysis: Each of 8 servings (2-3 Tablespoons) has 1.5 grams of carb and 60 calories (less if you don't use the cream).
Soooo perfect for low carbing it! I did stir it too long on the stove and it curdled a bit but now I know when to stop. So delicious it great because you dont have to use very much artificial sweetener which I try to avoid using too much of, but it still tastes yummy.