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!
Ingredients:
- 3 egg yolks
- 3/4 milk and 1/4 cup cream or 1 cup milk
- 1/4 t vanilla
- 1/8 t salt
- Artificial sweetener to equal 2 T sugar
Preparation:
1) Heat the milk or milk and cream until scalding - if it's steaming, it's probably there. I do it in the microwave.
2) Add the vanilla, sweetener, and salt to the milk.
3) Beat the egg yolks. Add a little of the milk 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.
4) 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 and 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 spoon. Refrigerate.
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).
2) Add the vanilla, sweetener, and salt to the milk.
3) Beat the egg yolks. Add a little of the milk 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.
4) 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 and 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 spoon. Refrigerate.
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).
