Dr. Mary Eades Creme Brulee

[Mal Lady]

I was wondering if anyone has tried the Creme Brulee recipe that Dr. Mary did on her T.V. Show?

When I made it yesterday it did not "set up" as hard as a normal creme brulee. It was softer like a pudding. Is this normal? I baked it even a little longer than called for an upped the temp of the oven to 325 degrees that last 8 minutes. I was wondering if I didn't have the water around the cups hot enough when I put them in the oven and that - that would make a difference? - I used hot tap water not boiling! If anyone has any suggestions - I would appreciate some help or insight!

Thanks,

Sharon

[maxlharris]

Hotter water would set it better. At least that's what the food science says.

What does MD use to crust the thing? Splenda will not caramelize properly due to fillers (it's like 99% filler). Nor Equal. If you got enough SweetZFree on it to make a worthwhile crust, it would taste horrible. Your sweet tastebuds would be overwhelmed.

Just curious.

[Mal Lady]

Hotter water would set it better. At least that's what the food science says.

What does MD use to crust the thing? Splenda will not caramelize properly due to fillers (it's like 99% filler). Nor Equal. If you got enough SweetZFree on it to make a worthwhile crust, it would taste horrible. Your sweet tastebuds would be overwhelmed.

Just curious.

She used a little bit of real brown sugar - she said it didn't add a lot of carbs or use none. Recipe called it 6 grams of carb and I think that would be with the brown sugar. I didn't use any brown sugar because it is sooooo sweet and yummy without it and it didn't need it and I didn't need the extra carbs. DH and I didn't miss the browned crust. It was absolutely a sweet treat. DH went wild over it!!! Says it is better than cheesecake. With only egg yolks, heavy cream, vanilla, and a little salt, I believe the carbs would be less than 4 per serving. One cup of heavy cream was about 6 grams of carb so, with a cup and a half, that would be nine grams spread out over 4 servings. I gave it a heavy 4 grams per serving which it probably could be less.

Anyway, next time I will get the boiling water in the pan instead of hot tap water and see if it makes a difference.

Thanks Max.

Sharon

[LisaS]

is your oven accurate? that would be my first thought, that your oven temp wasn't what you thought it was.

[Mal Lady]

is your oven accurate? that would be my first thought, that your oven temp wasn't what you thought it was.

Thanks LisaS, yes, I have tested my oven and it is accurate. I believe it is that I didn't add boiling water - if that can make that much difference?!! I will know the next time I make it if it makes a difference.

Thanks for the suggestion though.

Sharon

[Relief]

I make creme brulle very often--its one of our faves. ( also don't bother with the " brulee crust so I guess technically its just baked custard :D)

I use 1 1/2 cup heavy cream
1/2 cup water
5 egg yolks
12 drops sweetzfree liquid sucralose
1 tablespoon xylitol ( I just like the flavor of the combination of sweeteners)
2 tsp vanilla
bake in water bath --6 individual ramekins--at 325 for exactly 30 min.

Finding the exact oven temp + time for your oven and altitude is an art and usually takes a couple of times of making a recipe to fine tune it. eggs are very sensitive to slight differences in temp. so it might require some fine tuning to to get the texture that you consider perfect. I prefer my creme brulee on the soft side and usually starting with hot tap water has been fine--but then I'm also at 5000 feet of altitude which also makes a difference!

good luck with your next batch!

[petra65]

I love custard/flan so thanks for the recipe.

[Mal Lady]

I make creme brulle very often--its one of our faves. ( also don't bother with the " brulee crust so I guess technically its just baked custard :D)

I use 1 1/2 cup heavy cream
1/2 cup water
5 egg yolks
12 drops sweetzfree liquid sucralose
1 tablespoon xylitol ( I just like the flavor of the combination of sweeteners)
2 tsp vanilla
bake in water bath --6 individual ramekins--at 325 for exactly 30 min.

Finding the exact oven temp + time for your oven and altitude is an art and usually takes a couple of times of making a recipe to fine tune it. eggs are very sensitive to slight differences in temp. so it might require some fine tuning to to get the texture that you consider perfect. I prefer my creme brulee on the soft side and usually starting with hot tap water has been fine--but then I'm also at 5000 feet of altitude which also makes a difference!

good luck with your next batch!

The recipe you have adds one more egg yolk. That might help?? The Eads recipe can be found at:

www.lowcarbcookworx.com/recipes/8cremebrulee.html

I will try your reipe next time - except I do use the Splenda.

Thanks.:D

Sharon

[Mal Lady]

I made the creme brulee again and used an extra egg yolk and boiling water. It was a little different texture than before. REALLY creamy but, still not quite what I am used to. This time I took it out at exactly 30 minutes. Next time, I will let it bake a little longer and see what happens.:rolleyes:

Just another experiment.

Sharon

[petra65]

I tried this recipe today. Is there any reason not to use the whole egg? I cooked mine for 30 minutes at 350 and it still came out a little soft for my liking but the flavor is very good. This was my first experiment with sweetzfree.

[petra65]

There's a recipe for flan in the back of Dr. Atkins New Diet revolution that I have used several times. Very simple. I decided to cross these two recipes and see how it comes out. It uses whole egss and cooks it for 40 minutes at 350. For those who like this a little more cooked, you might try that combo.

My favorite extract for custard/flan is orange. works well with cinnamon on top.

[Mal Lady]

Petra65,

It sound delicious, could you take time to put the recipe here. I'd like to try it!!

Thanks,

Sharon

[petra65]

The recipe from DANDR

5 eggs
1 cup heavy cream
1 cup water
5 packets sweetener
1 capful extract of your choosing
put in a blender and mix-then pour into sprayed ramekins and bake in a waterbath for 40 minutes at 350.

I used the 12 drops of sweetzfree, 1 tbsp of xylitol mixture, and 2 tsp of orange extract, cinnamon on top. I'm thinking it might be even better with part whole eggs and part just yolks. Still needs a little more experimenting but it definately came out cooked to my liking.

[Mal Lady]

The recipe from DANDR

5 eggs
1 cup heavy cream
1 cup water
5 packets sweetener
1 capful extract of your choosing
put in a blender and mix-then pour into sprayed ramekins and bake in a waterbath for 40 minutes at 350.

I used the 12 drops of sweetzfree, 1 tbsp of xylitol mixture, and 2 tsp of orange extract, cinnamon on top. I'm thinking it might be even better with part whole eggs and part just yolks. Still needs a little more experimenting but it definately came out cooked to my liking.

Thanks for the recipe!!!! I will try it once I get all of these others devoured!!!

Sharon