Monday, February 2, 2009

Cottage Custard Recipe
This is basically an egg-and-cream custard with cottage cheese courtesy of Evan. When made with small curd cottage cheese, it has a texture much like rice pudding. But if you then whiz it up in a blender or food processor, it makes a smooth pudding as well.

NOTE: You can use different sweeteners such as agave, honey, evaporated cane juice, and xylitol. All work just fine. Each tastes different because of the flavors of the sweeteners.

NOTE: The recipe calls for 1/2 teaspoon Stevia powder, which is just right for Stevia. If you use another sweetener, use 4-8 teaspoons. I used 8 teaspoons for the test, and found that while it wasn't over-sweet, I could have used less. Play with it a bit until you find the right sweetener and the right amount for your taste.

ALSO NOTE: The recipe calls for cream, but you could substitute any mixture of cream and milk in whatever proportions you require for your intake of fat and carbs.

The recipe makes 5 servings.
3 eggs
3/4 cup cream
1 cup small curd cottage cheese
1/2 teaspoon Stevia powder or less depending on taste
1 teaspoon vanilla extract Raisins (optional)
Nutmeg (optional)
Preheat oven to 325 degrees Fahrenheit
Mix eggs, cream, cottage cheese, and Stevia powder with a whisk until blended.
Pour into 4 ramekins.

Sprinkle a few raisins in each ramekin (I used 10 raisins per) and sprinkle nutmeg on top. Place the ramekins in shallow pan with about 1/2" water in the pan.
Bake 30-40 minutes, until a knife comes out clean.
Do not over-bake.
Top with Stevia sweetened whipped cream or raspberries.

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