Supertonic
Full Member
I like sugar free jelly but I crave something different. I've never mastered dukan egg custards, but since one of my favourite 'normal' puds is creme caramel, I've been trying to concoct something that will fill that gap so I don't get tempted.
This may not suit everyone, but it's so easy and it takes no time at all to prepare. What I'm using is Langdales essence of rennet, and it says it's ok for vegetarians and vegans, so I guess it's ok.About £2 a bottle but it lasts for ever.
Half a pint semi skimmed milk
2 teaspoons of sweetener
flavouring - chose from nutmeg, vanilla, cinnamon, rum, brandy, caramel etc
Rennet
Heat the milk up in a pan, but don't let it boil - it needs to just be v warm. Add the sweetener - I use Totally Sweet xylitol, but you can use whatever you normally use, and more if you've got a really sweet tooth. Give it a good stir, then a few drops of vanilla, or whatever other flavouring you fancy. Rum flavouring works well but don't overdo it. Get the dishes out, then add a capful of rennet (about a dessert spoon, 10ml). Quickly pour the milk into the dishes, and let it set. It sets very quickly, hence get the dishes out before putting the rennet into the pan. For dishes, I use ramekins that I've scavenged from naughty puds like pots & co mousses.....half a pint makes 3 ramekins, double if you want more.
Sprinkle with a bit of nutmeg, or cinnamon, or whatever (I tried lavender, but it was a bit chewy)
Best set overnight in the fridge.
It's just a very pleasant uncomplicated milky pudding. I tried using skimmed milk but it didn't quite work texture wise.
I use double the recommended amount of rennet, because otherwise the set isn't firm enough. Feel free to experiment - it's a blank canvas flavour wise, But I think conventional vanilla and nutmeg work really well.
Enjoy!
This may not suit everyone, but it's so easy and it takes no time at all to prepare. What I'm using is Langdales essence of rennet, and it says it's ok for vegetarians and vegans, so I guess it's ok.About £2 a bottle but it lasts for ever.
Half a pint semi skimmed milk
2 teaspoons of sweetener
flavouring - chose from nutmeg, vanilla, cinnamon, rum, brandy, caramel etc
Rennet
Heat the milk up in a pan, but don't let it boil - it needs to just be v warm. Add the sweetener - I use Totally Sweet xylitol, but you can use whatever you normally use, and more if you've got a really sweet tooth. Give it a good stir, then a few drops of vanilla, or whatever other flavouring you fancy. Rum flavouring works well but don't overdo it. Get the dishes out, then add a capful of rennet (about a dessert spoon, 10ml). Quickly pour the milk into the dishes, and let it set. It sets very quickly, hence get the dishes out before putting the rennet into the pan. For dishes, I use ramekins that I've scavenged from naughty puds like pots & co mousses.....half a pint makes 3 ramekins, double if you want more.
Sprinkle with a bit of nutmeg, or cinnamon, or whatever (I tried lavender, but it was a bit chewy)
Best set overnight in the fridge.
It's just a very pleasant uncomplicated milky pudding. I tried using skimmed milk but it didn't quite work texture wise.
I use double the recommended amount of rennet, because otherwise the set isn't firm enough. Feel free to experiment - it's a blank canvas flavour wise, But I think conventional vanilla and nutmeg work really well.
Enjoy!
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