For Christmas, I didn’t want to do the pumpkin pudding again as the dessert, so I thought to try something different. In this case, an egg custard.
The usual egg custard recipe uses eggs, sugar, milk and cream. The problem is that two of those are very high in sugars–the milk and, of course, the sugar. Sugar is dealt with by using sucralose (name brand Splenda). Milk is a bit more difficult to deal with. For this recipe, I tried coconut milk (unsweetened).
I would have to say that the experiment was a qualified success. The custard was softer than usual and the liquid content separates out when you scoop/cut it, leading into the custard itself sitting in liquid. Still, the result was tasty and when covered topped with homemade whipped cream it’s an entirely acceptable holiday sweet. Add that it’s extremely simple and easy to make and almost completely devoid of sugars I call it a win.
So here you go.
2 Teaspoons butter, softened
8 well-beaten eggs
2 cups heavy cream
2 cups coconut milk
1 cup sugar equivalent sucralose (brand name Splenda).
Coat the inner surface of 1 4 quart slow cooker with the butter. Leave any excess butter inside.
In a large mixing bowl combine the other ingredients. Mix until well blended.
Pour the mix into the slow cooker. Cook on low for 4-5 hours (until soft-set).
Let cool at least 1 hour.
This one won’t cut into neat slices like a milk-base egg custard. Scoop it into bowls. Top with whipped cream, maybe sprinkle with cinnamon or nutmeg.