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the adventures of a MAD mom

This is the first recipe I modified on my own to meet the MAD requirements.  Casey loves this treat, especially since it is so rich and tasty with only a few carbs depending on how you prepare it.  Modified Atkins Creme' Custard

9 egg yolks

12 scoops pure Stevia (or sweetener of your choice)

1 Quart Heavy Cream

1 Vanilla Bean (or 1 Tsp. MAD approved Vanilla Flavoring)

6 Tbsp. Unsweetened Cocoa Powder (Optional)* Using a high quality cocoa like Valrhona makes a big difference

Preheat oven to 325 degrees F.  In a large bowl, cream together egg yolks and Stevia.

Pour cream into a medium saucepan over low heat.  Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. (or add 1 tsp. vanilla flavoring).   Bring cream to a brief simmer.  Do not boil or it will overflow.

Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk mix.  Do not add hot cream too quickly or the eggs will cook.

Divide custard into 9 ea.  (6 oz.) ramekins, about 3/4 full.  Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins.  Bake until barely set around the edges, about 40 minutes.  Remove from oven and cool to room temperature.  Transfer the ramekins to the refrigerator and chill for 2 hours at least.

*Optional:  Mix unsweetened cocoa with a few tablespoons of the warm cream.  Mix until smooth. Add into the cream/yolk mixture. You can also use a tablespoon of instant decaf coffee for a mocha flavor.

Carb count for 1 serving:  3 Carbs without cocoa, 4 carbs with cocoa. (Please note, you should consult with your dietition for exact carb counts.  Brands differ, so use this only as a guideline). You can make these 1/2 the size (3 oz.) for 1/2 the carbs.

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