Buttermilk Custard
Source of Recipe
Modified from the Net
Recipe Introduction
This is a nice tender custard. The original recipe called for 1 1/4 cups sugar. I used 1 cup plus 1 tablespoon Splenda. It was a bit too sweet.
List of Ingredients
4 eggs, beaten
1 scant cup Splenda
1 cup buttermilk
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon xanthum gum or 1 tablespoon flour
3/4 tablespoon vegetable oil
Dash nutmeg
Whipped cream or lowfat substitute
Toasted almonds or walnuts
Recipe
In food processor, combine eggs and Splenda. Beat until well blended. Sprinkle xanthan gum on top. Pulse just to blend. Add buttermilk, oil and extracts. Blend well.
Bake in a sprayed 1-quart casserole dish at 350 for 45 minutes or until knife inserted in center comes out clean. Serve with whipped cream and nuts for garnish. Serves 4.
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