South Beach Diet - I am trying to make a chocolate custard... without the cornstarch. Any tips?

Fat Melanie
07-24-2008, 09:40 PM
Well, I have Hershey's pure cocoa powder, eggs, skim milk, and splenda, and thought I should attempt making a custardy puddingy dessert sort of thingy, since I can't have sf pudding yet.

Well, I found a great recipe on a weight loss website that involves using sugar substitute and skim milk, but it calls for cornstarch. Duh, shoulda thought of that, because cornstarch is a thickener (another duh!)

So, I looked for cornstarch substitutes, and all I see is stuff like flour and arrowroot. Well, can't use flour, and I don't have arrowroot, don't know if it's okay to use, and don't plan on making a trip out to find it.

Is there any other sort of SBD approved (ph 1) thing to use? Or should I attempt making it without the cornstarch and maybe add less milk to see if it will turn out okay? I don't mind terribly if it's a bit runny, just as long as I have something desserty to have. Not that I'm having bad sugary cravings or anything, but I just want something sweet and chocolatey to have, is all.

07-24-2008, 09:44 PM
If you heat the eggs, they will thicken it. Try making it over a double boiler (or a glass bowl over a pot of boiling water). Mix the sugar, cocoa, and milk over the double boiler until hot - temper your eggs (beat and then add a small amount of the chocolate mixture, beat again) and then add the eggs to the chocolate mixture. Whisk constantly over the should thicken.

If all else fails, just throw it all together and bake it.

07-24-2008, 09:44 PM
You also could use agar-agar, but I'm almost positive you don't have any on hand and it is rather difficult to find.

Fat Melanie
07-24-2008, 09:52 PM
Definitely don't have anything called agar agar, but I just found a similar recipe on some other south beach forum, 'cause I googled. They didn't use cornstarch, they pretty much just mixed and baked. Well. If it turns out crappy, I'll still eat it as long as it's "sweet" and chocolatey.

07-24-2008, 09:58 PM
I make a custard of sorts for DS....let me get the recipe.

The one I make for him is a fruit custard - with pureed fruit and no sugar, but I'm sure you could use a similar recipe and just switch the ingredients.

4 eggs, well beaten
1 t. vanilla
2 c. milk
splenda and cocoa powder to taste

transfer to 6 custard cups (or one huge thing). Set the cups into a shallow pan of water and bake at 325 for 45 minutes or until a toothpick comes out clean. Refrigerate and eat within 2-3 days.

Fat Melanie
07-24-2008, 10:08 PM
Ooh, that sounds perfect. Especially since I have all the ingredients and it's quick and easy.

Thanks! On my way to make it. :D

07-25-2008, 12:01 PM
I'm definetly going to try your recipe Zeff..maybe some SF carmel syrup on top to make it a bit flan-ish? I sooooo miss flan. This may kick my craving..thanks!

07-25-2008, 12:04 PM
Melanie...this may sound weird to some but sometimes if i want something custardy I take 1 egg and mix it with some milk in a coffee cup...add some artificial sweetener and vanilla extract and microwave it for about 30-50 seconds(check at 30 seconds). It may look a little wet but dries in a few seconds after you take it out. It is a bit more eggy than custard like but tastes very similar and is very quick and easy.

07-25-2008, 12:05 PM
the original recipe calls for 1/4 c. of real maple could probably replace that with a flavored sf syrup, splenda to taste (you probably won't need much with the syrup) and omit the cocoa.

That would be pretty flan-y.

07-25-2008, 12:07 PM
Also, when I was trying to find the recipe for these last night I was talking to DH about them. DS overheard and asked me to make them.....he likes them a lot and I haven't made them in a long time!

07-25-2008, 12:14 PM
Yes the SF maple syrup might do the trick...maybe some Splenda brown sugar to add to the flaniness lol....are we allowed to have that on phase 2? I was never a fan of Splenda until I needed a very small amount of brown sugar for a recipe i was trying out. I still don't think I could stomach the regular straight Splenda. I'm sure it isn't something we should have regularly.

07-25-2008, 12:20 PM
The splenda brown sugar is long as it isn't the brown sugar blend...

07-25-2008, 12:59 PM
Old, experienced cook here.

If you want custard, eggs are the thickener. If it's pudding, you need cornstarch.

07-25-2008, 01:37 PM
I have some caramel SF syrup...I'll bet that would make it kind of flan-y too. Maybe a little in the bottom of a ramekin before baking in the water bath? I passed up some creme brulee yesterday so that may do the trick!!

I'm on my way to the grocery store and will get some eggs and try it out. I have a ton of vanilla beans that I haven't used up too..hmmmm.

07-25-2008, 02:18 PM
send some of those beans my way.....they are too expensive to use all the time :)

How did you manage to have such a surplus? The only time we really use them is for vanilla honey ice cream.

07-25-2008, 03:53 PM
Zeff, I order them online and they are no where near the price in the stores. I think the company is Arizona Vanilla. They also occasionally have sales on them.

When I got to the store to get the eggs for the custard I had forgotten my oven is on the fritz. No custard today. So I'll make those chocolate/prune/oatmeal/almond truffle things instead but try the caramel syrup in them for the sweetener.

07-25-2008, 04:39 PM
Chocolate/prune/oatmeal/almond truffle things sound interesting lol. Is that a recipe from this site?

07-25-2008, 05:03 PM
Jersey, it's just something I kind of made up after looking at another recipe on a site

I didn't really measure anything, but you can really eyeball this.

I took about a cup or so of oats and whirred it very fine in my food processor. Then I added toasted almonds (or use whatever nut you want..last time I used some pecans) then whirred again. Then added a little vanilla extract and about 1/4 cup of cocoa powder and whirred again. Then added a bag of prunes and whirred again, then this time I added some caramel SF syrup. Last time I added some agave necter.

I whirred it till it has the consistancy of fudge or playdough...then rolled it into balls and store in the fridge.

A serving of prunes is 5 in a serving according to the info on the prune bag and has 12g of sugar. Each one of the balls maybe has 1/2 (or less) of a prune in it, so a couple of them would probably be a serving. They are so rich that one or 2 is all you need. It's kind of like a cross between stuffed dates and fudge. I think more than a couple and it would be overkill.

07-25-2008, 05:08 PM
That sounds really good femme...I'll have to try that next week...thanks!