Dukan Diet Recipes > Desserts > Dukan Diet Cafe Creme Recipe
- Eggs (3.0 egg)
- Corn Starch (0.0825 tbsp)
- Skim Milk (1.0 cup)
- Classic Roast Instant Coffee (1.0 tsp)
- Granulated Splenda (2.0 tsp)
This Cafe Creme recipe will rival any other mousse out there. It is deliciously good less the unwanted calories. Prepared specifically for those following the Dukan diet.
- The preparation method of this delicious dessert is similar to making an egg custard. If you know how to make a custard then this one should be right up your sleeves as well.
First of all, you need to measure the ingredients precisely as indicated in the recipe. The cornstarch is more or less equivalent to ¼ teaspoon. Take the three eggs and separate the egg yolks from the egg whites. For this recipe, you will only need the egg yolks.
- In a sauce pan, pour the milk together with the instant coffee powder. Stir with a wire whisk until the coffee powder is dissolved and incorporated in the mixture. Place the sauce pan over medium heat.
Heat the milk just enough to bring the mixture into a soft boil. When small bubbles appear on the side of the sauce pan, that means the milk is warm enough. Turn off the heat at this point.
- Place egg yolks, sweetener (splenda), and cornstarch in another mixing bowl. Whisk vigorously with a wire whisk until egg yolks become thick and become glue-like in consistency.
In culinary terms, this is what they refer to as beating the egg until it reaches ribbon consistency. You’ll know you’ve reached this stage when your egg yolks are thicker and lighter in color.
- Pour some of the heated milk mixture into your egg mixture. Whisk vigorously. You are tempering the egg mixture at this point before you add the rest of the warm milk to it. After 10 seconds of whisking, slowly pour the egg mixture into the rest of the milk in the sauce pan while whisking continuously.
Return the sauce pan over low heat. Stir or whisk continuously until your mixture thickens and starts sticking to your spatula or wire whisk. It’s important to continuously whisk at this stage to minimize the formation of lumps in your custard.
- Once you’ve reached the desired thickness, set the sauce pan over an ice bath to stop the cooking process. Leave it for a while to cool. Once cool enough, strain the custard mixture to remove any lumps that may have formed.
- Transfer the mixture right away to a ramekin or any circular mould. Cover with a plastic wrap and let cool in the refrigerator until it’s set and ready to eat.
- Serve cold to enjoy this dessert best. The coffee just gives this dessert a lovely flavor that lingers in your mouth. Enjoy!
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Nutritional Information for 1 Serving