Disastrous is the only word....

[shelley262]

Mine was very similar, but think using canderel is where I went wrong???
Will need to search for a proper baking sweetner.
Thank you.

Hi @AngiH you need to use a granulated or powdered sweetener like erythritol it’s a weight for weight sweetner so works well in baking. I’ll send you a booklet in a bit that has recipes in that members have tried and would recommend and it gives info on lc flours and sweetner. Lc baking is a bit of a science you can’t be as creative as in normal baking especially in beginning when starting out. Later as you get to know how all these new strange ingredients work you can be creative again. Will message booklet soon good luck

 

[Listlad]

That Mr bird has a lot to answer for.
Real custard is cream and eggs.
Beat the eggs and mix in the cream, place in a microwave and warm up the mixture gently, whisking between short burst of medium power heating. The mixture will thicken once it gets warm enough.
You can use single cream or thicker ones diluted with water, and the number of eggs is rather dependant upon size and the thickness of the custard required. You can even use milk - but why anyone would want to......
Once made allow to cool down. Add various flavourings. The standard one is vanilla, but be adventurous and try various options - orange flavour with orange jelly, and whipped cream on top with dark chocolate finely grated - or use coconut milk to dilute a thick cream for the custard, then put it on top of a lime jelly with wafer thin slices of lime added at the hot stage to soften and release the oils, decorate with a mixture of whipped cream and desiccated coconut, and then a light sprinkle of more of the coconut. The grated chocolate is also good with a strawberry jelly, with frozen strawberries added in, then add strawberry flavour to the custard and maybe make it pink too - decorate with cream, and maybe fresh strawberries half dipped into melted chocolate.
You can see why my low carb desserts are becoming a much requested item at the various gatherings I attend.

Low carb desserts. Yes, I am up for that. What gatherings are these?

 

[Resurgam]

Low carb desserts. Yes, I am up for that. What gatherings are these?

The last major ones were the closest to Christmas meetings of the various groups I go to.
I have always sung at folk clubs, and used to drum for dancing, but have rather expanded my activities recently, have learned to play melodeon so some weeks start with the Sunday folk club in the afternoon and a twice monthly music session in the evening, almost every Monday evening is band practice, for social dancing, once a weed Wednesday is another music session, Thursday is morris practice, every week with extra Saturdays performing around the area at festivals and fetes.

 

[AngiH]

That Mr bird has a lot to answer for.
Real custard is cream and eggs.
Beat the eggs and mix in the cream, place in a microwave and warm up the mixture gently, whisking between short burst of medium power heating. The mixture will thicken once it gets warm enough.
You can use single cream or thicker ones diluted with water, and the number of eggs is rather dependant upon size and the thickness of the custard required. You can even use milk - but why anyone would want to......
Once made allow to cool down. Add various flavourings. The standard one is vanilla, but be adventurous and try various options - orange flavour with orange jelly, and whipped cream on top with dark chocolate finely grated - or use coconut milk to dilute a thick cream for the custard, then put it on top of a lime jelly with wafer thin slices of lime added at the hot stage to soften and release the oils, decorate with a mixture of whipped cream and desiccated coconut, and then a light sprinkle of more of the coconut. The grated chocolate is also good with a strawberry jelly, with frozen strawberries added in, then add strawberry flavour to the custard and maybe make it pink too - decorate with cream, and maybe fresh strawberries half dipped into melted chocolate.
You can see why my low carb desserts are becoming a much requested item at the various gatherings I attend.

Thank you, you must have posted the same time as me...I thought it was cream and eggs. Will give it a try as I love trifle.

 

[AngiH]

That Mr bird has a lot to answer for.
Real custard is cream and eggs.
Beat the eggs and mix in the cream, place in a microwave and warm up the mixture gently, whisking between short burst of medium power heating. The mixture will thicken once it gets warm enough.
You can use single cream or thicker ones diluted with water, and the number of eggs is rather dependant upon size and the thickness of the custard required. You can even use milk - but why anyone would want to......
Once made allow to cool down. Add various flavourings. The standard one is vanilla, but be adventurous and try various options - orange flavour with orange jelly, and whipped cream on top with dark chocolate finely grated - or use coconut milk to dilute a thick cream for the custard, then put it on top of a lime jelly with wafer thin slices of lime added at the hot stage to soften and release the oils, decorate with a mixture of whipped cream and desiccated coconut, and then a light sprinkle of more of the coconut. The grated chocolate is also good with a strawberry jelly, with frozen strawberries added in, then add strawberry flavour to the custard and maybe make it pink too - decorate with cream, and maybe fresh strawberries half dipped into melted chocolate.
You can see why my low carb desserts are becoming a much requested item at the various gatherings I attend.

Sorry my other reply was quick while eating....but they all sound amazing. I'll be definitely making a nice big trifle soon. Thank you

 

[AngiH]

Hi @AngiH you need to use a granulated or powdered sweetener like erythritol it’s a weight for weight sweetner so works well in baking. I’ll send you a booklet in a bit that has recipes in that members have tried and would recommend and it gives info on lc flours and sweetner. Lc baking is a bit of a science you can’t be as creative as in normal baking especially in beginning when starting out. Later as you get to know how all these new strange ingredients work you can be creative again. Will message booklet soon good luck

Fab thank you Shelley, I guessed it was where I went wrong. I'll have a look at what you've sent me.

 

[shelley262]

Fab thank you Shelley, I guessed it was where I went wrong. I'll have a look at what you've sent me.

Brilliant hope it’s helpful have sent in a conversation

 

[lovinglife]

creme anglaise is the recipe your looking for (English cream is the translation) it won't thicken as much as custard powder as that has cornflour - it's more a coating consistency- but it does work for trifle.

I don't really like cakes and baked goods made with replacement flours either - I only bake at Christmas Easter and the odd birthday - but then I don't have a sweet tooth and never ate a lot of cake anyway.

I make Claudia Roddens Moroccan almond and orange cake as it's meant to be made with almond flour or meringue with half sugar half sweetener - I cope with a bit of sugar far better than any other carbs and it's a once or twice a year treat

 

[johnme]

This is why god made bacon & eggs instead of cakes

I agree. I have given up any hope of combining sweet tooth and low carb. I’m re-educating my palate

 

[Pinkorchid]

Yep, exactly that.. I had such great expectations but they are in the bin!
Will try the coconut flour in my curry next time....thanks for the tip.

Yes coconut flour is a great thickener not only for curry but also for casseroles, home made soups and sauces I always use it