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I am trying to make a chocolate custard... without the cornstarch. Any tips?

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Old 07-24-2008, 08:40 PM   #1
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Default I am trying to make a chocolate custard... without the cornstarch. Any tips?

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.
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Old 07-24-2008, 08:44 PM   #2
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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 heat....it should thicken.

If all else fails, just throw it all together and bake it.
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Old 07-24-2008, 08:44 PM   #3
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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.
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Old 07-24-2008, 08:52 PM   #4
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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.
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Old 07-24-2008, 08:58 PM   #5
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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.
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Old 07-24-2008, 09:08 PM   #6
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Ooh, that sounds perfect. Especially since I have all the ingredients and it's quick and easy.

Thanks! On my way to make it.
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Old 07-25-2008, 11:01 AM   #7
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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!
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Old 07-25-2008, 11:04 AM   #8
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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.
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Old 07-25-2008, 11:05 AM   #9
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the original recipe calls for 1/4 c. of real maple syrup...you 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.
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Old 07-25-2008, 11:07 AM   #10
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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!
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Old 07-25-2008, 11:14 AM   #11
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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.
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Old 07-25-2008, 11:20 AM   #12
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The splenda brown sugar is allowed....as long as it isn't the brown sugar blend...
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Old 07-25-2008, 11:59 AM   #13
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Old, experienced cook here.

If you want custard, eggs are the thickener. If it's pudding, you need cornstarch.
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Old 07-25-2008, 12:37 PM   #14
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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.
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Old 07-25-2008, 01:18 PM   #15
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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.
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