Splenda Question

[RUDisney]

Do you think that Splenda would burn the same way sugar does on creme brulee? I'm dying for some creme brulee and will use splenda instead of sugar but I don't know if it will burn if placed on top, or if I should just skip the burnt part and call it custard.

 

[Rhonda]

That's a good question - I've wondered that myself. I think you should experiment with it and report back to us!

 

[RUDisney]

I plan to experiment tonight since I bought the heavy cream yesterday. You gotta love this Atkins diet.

Plus, I got the craving for the creme brulee after I decided to make a gingerbread house with the kids. I need to make royal icing tonight and didn't want to waste the yolks.

 

[Leader of the Club]

www.splenda.com has tips for desserts. Check here for Creme Brulee tips????

 

[bicker]

Whoa! I'd be careful. It's so light and powdery, that I'd expect it to explode like dust in a grain silo.

 

[RUDisney]

I didn't get to try it last night. The kids teachers had other ideas for my evening... like a ton of reading homework for DD. She needs alot of help with her reading and it goes slow.

Gosh, Bicker, I sure hope it doesn't explode.

Leader, I had forgotten about the splenda website. I'll definitely check it out for tonight. I really, really, want some good, fatty, lo carb creme brulee!

 

[dizneegirl]

Splenda will NOT carmelize like sugar does.

If you want that, you'll have to use one of the sugar alcohols (malitol, xylitol, erythritol...), or something like Diabetisweet (which is isomalt + AceK).

 

[RUDisney]

So, it looks like I'll be eating creme custard then. Equally as desirable, though not as crunchy.

 

[Nancy]

I was wondering if Splenda could be used to make merigue... I love merigue cookies! I'll have to go check the website.

 

[RUDisney]

My craving has been satisfied. I had my "creme custard" last night... while it was still warm. It was very yummy with the splenda instead of sugar and not so disappointing that I couldn't turn it into creme brulee.

I would think splenda would do fine for your cookies, Nancy, since it's really the egg whites that start to brown and not really the sugar.

 

[BethR]

RUDisney? Could you post the recipe that you use for Creme Brulee (Custard ) ? I have only had it once, but I am always looking for something sweet that does not contain the sugar alchohols. Cheesecake is always a good choice, but I would like to have some variety.

Thanks!

 

[RUDisney]

Atkins' Friendly "Creme Custard"

2 cups heavy cream
1 tsp. vanilla extract
Pinch salt
4 egg yolks
1/3 cup plus 2 tablespoons Splenda

Preheat the oven to 300 degrees. In a medium saucepan cook the cream with the vanilla extract and salt over moderate heat until the surface begins to shimmer.

In a large heatproof bowl, blend the egg yolks and granulated sugar with a wooden spoon.

Slowly add the hot cream mixture, stirring gently. Strain the custard into a large measuring cup; skim off any bubbles. Arrange 8 shallow 4 1/2 --inch wide ramekins in a roasting pan. Slowly pour the custard into the ramekins, filling them almost to the top.

Set the roasting pan in the center of the oven and carefully pour in enough hot water to reach halfway up the sides of the ramekins. Cover the pan loosely with foil and bake for about 1 hour, or until the custards are firm at the edges, but still a bit wobbly in the center.

Transfer the ramekins to a wire rack to cool completely. Cover and refrigerate until cold, at least 3 hours or up to 2 days.

(This is the part I didn't do that would have made it creme brulee.)
Preheat the broiler. Set the ramekins on a baking sheet and blot the surfaces of the custards to remove any condensation. Using a small sieve, sift 2 teaspoons of the turbinado sugar over each custard in a thin, even layer. Broil the custards as close to the heat as possible until the sugar is evenly caramelized, 30 seconds to 2 minutes. Let cool slightly and serve at once. If using a deeper 3/4 -cup ramekins, bake the custards for about 20 minutes longer and reduce the sugar topping to 1 teaspoon per custard.

This is a modified version of Le Cirq's creme brulee recipe.

 

[BethR]

Thanks for the recipe! Although Splenda can be used in baked goods - there still is the problem of that flour for us low-carbers. Even pudding does not work well since it is thickened with carbs of one kind or another. This Creme Brulee/Custarf sounds like a good low carb dessert.

Thanks again!

 

[nativetxn]

<b>RUDisney</b> this sounds delicious. Will you do me a favor an post this recipe on our Eating healthy board, too? I'd love to add it to our index. That board is <b>HERE</b>

 

[RUDisney]

Gee, Katholyn... I don't know... well, OK.

Seriously, thanks for the reminder. I'll get right on it.