Monday, July 2, 2018

Cardamom-Spiced Custard with Chai Syrup

So anyone who knows me by this point knows that I love cooking shows of all varieties - Top Chef; Masterchef (Canadian and US versions of both); Good Eats; Cut Throat Kitchen; Hells Kitchen. I also would love to be on one or anyone of these shows - particularly Masterchef Canada. So I watch the show and see how I could do in similar situations and also to push myself to try and learn new things.

So another MasterChef Canada like adventure. They had a recent episode where the contestants had to make a crème brulee with a caramel cage during a pressure test. Crème Brulee has been on my list of things to make for a long time. However, just haven't had a chance. Ultimately, then with the husband was diagnosed with diabetes it makes it more difficult to make certain desserts because of the sugar content. Then in what I would guess is a sponsored post one of the judges Claudio share a recipe for making a crème brulee style dessert that used Splenda. Now, I know that some people have issue with using artificial sweeteners; however, with diabetes a real concern and trying to find a way to enjoy the same or similar kind of desserts I use them. 

Now, I also wanted to try the other part of this challenge of making the caramel cages - so I used Google to find some videos on making the caramel and voila - I managed to achieve a pretty amazing result. That being said while I enjoyed the dessert I was not a fan of the Chair Syrup.  I think I will try a different variation of this the next time and I have a goal of trying a crème brulee in the sous vide.

Cardamom-Spiced Custard with Chai Syrup

3/4 cup milk
1/4 cup cream
2 eggs
1 yolk
2 Tbsp SPLENDA® Stevia No Calorie Sweetener, for bottom of ramekins
1 Tbsp SPLENDA® Stevia No Calorie Sweetener, for custard mix
2 Tbsp + 1/2 tsp vanilla extract
1/8 tsp ground cardamom
1/4 salt
Chai Syrup
1/4 cup water
2 Tbsp SPLENDA® Stevia No Calorie Sweetener
1/4 tsp each ground cinnamon, cardamom, clove, anise
  1. Heat oven to 350°F. In a small saucepan over medium high heat, melt 2 Tbsp SPLENDA® Stevia No Calorie Sweetener with 2 Tbsp vanilla. When bubbles begin to form on surface, set a timer and let boil for 1 min. Divide evenly among ramekins and let cool. Caramel should harden as it cools. Scald milk and cream in a sauce pot. Add 1 Tbsp SPLENDA® Stevia No Calorie Sweetener, remaining 1/2 tsp vanilla, cardamom, and salt. In a mixing bowl whisk eggs and yolk, then strain through a fine sieve. While whisking constantly, very slowly add the egg mixture to the scalded milk
  2. Divide mixture evenly into ramekins. Put ramekins in a Bain Marie with boiling water halfway up the side. (a 9x13 baking pan works great for this). Bake for about 18 minutes, or until middle is jiggly but set.
  3. Remove from Bain Marie and let rest out of the water on counter for 30 minutes. Do not refrigerate as it will cause the caramel to harden. Run sharp knife around the edge of custards. Place plate on top of ramekin, invert and turn out onto plate and serve immediately.
  4. To make the Chai Syrup: In small saucepan, stir together water and SPLENDA® Stevia No Calorie Sweetener over medium heat until fully dissolved. Stir in spices and let cool. Then pour as much as desired on top of custard before eating.


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