Topaz63
Gone a bit quiet
I've just realised that creme patisserie can be Dukan friendly and will help the festive season for us! Use on puddings instead of custard or cream, in cakes etc. Nice with layered Dukan galette and rhubarb, make a smart looking pud. It should come out fairly firm, like whipped cream, and can be piped.
Ingredients
4 egg yolks, or two yolks and one whole egg
100 g Splenda
2tablespoons cornflour
1 vanilla pod, with a line scored down the side, or 1/2 tsp vanilla extract
350 ml milk
Method
1. In a bowl, whisk the egg yolks with the sugar until light and thick, then stir in the flour.
2. Put the vanilla pod (if using) in a saucepan with the milk and bring it slowly just up to the boil. Remove the vanilla pod and pour the milk onto the egg mixture, whisking all the time. Return the mixture to the pan and stir over a low-medium heat until it comes up to a gentle boil. (It must boil for it to thicken.) Continue to cook, stirring all the time (or use a whisk if it looks lumpy), for 2 minutes or until it has thickened.
3. Remove the saucepan from the heat, add the vanilla extract (if using) and pour into a bowl. If the mixture goes a little lumpy while cooking, remove the saucepan from the heat and whisk well. If it is still lumpy when cooked, push it through a sieve.
4. Cover with cling film and allow to cool. It must be covered, or the surface must be rubbed with a tiny knob of butter to stop a skin forming.
Ingredients
4 egg yolks, or two yolks and one whole egg
100 g Splenda
2tablespoons cornflour
1 vanilla pod, with a line scored down the side, or 1/2 tsp vanilla extract
350 ml milk
Method
1. In a bowl, whisk the egg yolks with the sugar until light and thick, then stir in the flour.
2. Put the vanilla pod (if using) in a saucepan with the milk and bring it slowly just up to the boil. Remove the vanilla pod and pour the milk onto the egg mixture, whisking all the time. Return the mixture to the pan and stir over a low-medium heat until it comes up to a gentle boil. (It must boil for it to thicken.) Continue to cook, stirring all the time (or use a whisk if it looks lumpy), for 2 minutes or until it has thickened.
3. Remove the saucepan from the heat, add the vanilla extract (if using) and pour into a bowl. If the mixture goes a little lumpy while cooking, remove the saucepan from the heat and whisk well. If it is still lumpy when cooked, push it through a sieve.
4. Cover with cling film and allow to cool. It must be covered, or the surface must be rubbed with a tiny knob of butter to stop a skin forming.
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