Fraddycat said:
Last year I was diabetic but had not yet discovered low carbing, I made myself an enormous indulgent sugar free trifle. I am sure I could do the same this year, all I need is a recipe for low carb custard. I put sugar free jelly and loads of raspberries in the bottom, sugar free custard as the next layer (will have lots of carbs I imagine) and whipped Elmlea as the top layer. This year I will use fresh double cream and maybe a blob of clotted cream for extra indulgence.
I had to fight the kids off it!
Bake a low carb sponge for your base, top with fruit (and jelly??), make custard, top with whipped cream - enjoy!!
Low carb custard is not difficult to make, but you need a little patience when making it:
best use a thermometer for this
300ml single cream
3 egg yolks or more depending on how thick you want your custard to be
sweetener tablets
Heat cream and sweetener in a pan up to 65 degrees
Whisk yolks in a bowl
Now slowly pour the heated cream into the bowl with the egg yolks whisking all the time as you do so until you have poured about half the cream in there, then pour it all back into the pan, whisk until well mixed.
Now V E R Y S L O W L Y bring the temperature back up to 80 degrees, it takes around 10 minutes or so, make sure you are stirring all the time, thats important, the custard will begin to thicken, take it off the heat and strain it through a sieve, add 1tsp of vanilla or any other flavouring you want to use, eg a banana custard is nice.
This is for a pouring custard, if you wanted it to be thicker, add more yolks.
I dont know, you may be able to manage to make this without the aid of a thermometer, but I seem to be too stupid, take the thermometer away from me and my custard ends up as sweet scrambled eggs!!