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I was wondering if anyone can tell me about custard. I was diagnosed typ2 in 2016. I have never had custard since, but I love rhubarb. As an occasional treat if I could make my own with with sweetener from Birds custard mix. I know the problem there is the carb in that mix. I just want something different, occasionally.
If you’re feeling adventurous you could make a proper egg custard. People get worried because they fear they’ll overheat it and end up with scrambled egg, but if you put it in a bowl over a pan of simmering water that shouldn’t happen. There are probably you tube videos demonstrating it, which is easier than me trying to give a lengthy description) but it cuts out the carb in the cornflour.
Even though you can get sugar free custard powder it is still quite high carb 12g per portion and normal custard powder would still be quite high even if you make it with sweetener,
It wouldn't be hot but how about a vanilla flavour Kvarg desert or high protein yoghurt on the rhubarb.
Real custard can be made from eggs and milk, sweetened with something artificial if necessary, but I recommend making it and anything you are gong to eat it with and only then deciding how much sweetener it needs.
For one person an egg and a cup of milk is usually more than enough, whisk them together in a basin or jug larger than you think it might need and then warm in the microwave on low power or in short bursts, whisking in between until it thickens.
I have made it with cream and water on days when I want to keep the carb count down.
Even though you can get sugar free custard powder it is still quite high carb 12g per portion and normal custard powder would still be quite high even if you make it with sweetener,
It wouldn't be hot but how about a vanilla flavour Kvarg desert or high protein yoghurt on the rhubarb.
Real custard can be made from eggs and milk, sweetened with something artificial if necessary, but I recommend making it and anything you are gong to eat it with and only then deciding how much sweetener it needs.
For one person an egg and a cup of milk is usually more than enough, whisk them together in a basin or jug larger than you think it might need and then warm in the microwave on low power or in short bursts, whisking in between until it thickens.
I have made it with cream and water on days when I want to keep the carb count down.
yes drummer I've often watched it being made I'm a huge fan of Rick Stein and James Martin, only those two, although most of what they cook I will never make but still love to watch them. I think at the end of the day I'll just use cream
I used the whisk over a bowl of hot water method when I made my low saturated fat lemon tart - it was a really easy way to make a pourable custard (I baked it afterward, but it was already thickened before baking).
Very simple ingredients - egg, sugar (or sweetener), yogurt, and a flavouring (eg vanilla, orange, lemon, chocolate)
I also added a bit of sour cream as I wanted low saturate, not no saturate.
simply mix together, stand it over a saucepan of water on a low simmer, and gently whisk til it thickens.
Warming stuff like milk first will have it thicken quicker.
edit - oops, I forgot to say the obvious, you can use milk / milk substitute instead of yogurt I just used a low fat yogurt for mine
