Liqueur Recipe Index
Chyrel's
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Serving Size : 10 Ingredients: 20 ounces frozen unsweetened raspberries -- thawed 1/2 cup cream 1 cup water 5 large eggs 1 egg yolk 3/4 cup splenda 1 teaspoon vanilla fresh raspberries to garnish Method: Oven:350*F Press thawed raspberries thru a sieve and discard the seeds. Reserve 1 1/4 cups of the strained raspberry liquid.Add water to measure the 1 1/4 cups if there is not enough liquid from the berries. Scald the cream/water* mixture than mix with the eggs, egg yolk, 3/4 cup splenda and vanilla. Stir reserved raspberry liquid gradually into egg mixture. Pour into prepared baking dish. Place baking dish in shallow baking pan on oven rack and pour 1/2 " hot water into baking pan. Bake uncovered for about 1 hr and 15 min at 350 degrees, or until knife inserted 1 inch from edge comes out clean. Remove baking dish from water and cool until lukewarm. Cover and refrigerate until cold. Garnish with fresh raspberries and a dollop of whipped cream. Temper the eggs & yolk with a little of the hot cream mixture so that the hot cream doesn't scramble the eggs.Slowly add the eggs into the scalded cream & proceed as recipe indicates. The custard mixture could be baked in 10 individual custrd cups or flan dishes...easier to accuratley measure a serving. Carb count per serving:7.3 minus 2.2 grams fiber = 5.1 carbs & 3.6 grams protein |