Dukan Diet Recipes > Side dishes > Dukan Diet Custard Recipe

Dukan Diet Custard recipe
    Credits

Ingredients Needed

  1. Skim Milk (4.22 cup)
  2. Granulated Splenda (6.0 tsp)
  3. Egg Yolk (4.0 large)
  4. Vanilla Extract (1.0 tsp)

Instructions

This low fat egg custard is the perfect dessert for people taking the Dukan diet. It is wonderful eaten as is or paired with your favorite fruit.

  • A lot are intimidated when it comes to making custard. What many people don’t know is that it’s very easy to make one. You only need some milk, some eggs, and few flavourings like vanilla to make a good one. If you haven’t made one before, don’t fret. Here’s a step by step guide to help you make the perfect custard.
  • Before starting, measure and prepare all the necessary ingredients as listed in the recipe above. Since this is for a Dukan Diet, we are using skimmed milk to make our custard. If you are not on any sort of diet, you can use full cream milk or heavy cream to make this custard.
  • As a sweetener, we will be using Splenda. You may substitute this with your preferred sweetener.
  • While you can use the egg whites as well, for best results, it is best to stick with using only egg yolks. Using only egg yolks ensures a creamy and delectable custard.
  • In a saucepan, pour the skim milk. Mix a teaspoon of pure vanilla extract to this mixture. Mix to incorporate ingredients. Alternately, you may use a vanilla bean instead of vanilla extract to complete this recipe. Scrape our the seeds from the vanilla bean and mix these seeds plus the vanilla pod to the milk mixture.
  • Place the saucepan over medium heat. Warm the milk until small bubbles form on the side of the sauce pan. When this happens, this means that the milk is warm enough. At this point, turn off the heat and set the milk aside.
  • Working quickly, in a mixing bowl, combine your egg yolks with the sweetener. Whisk vigorously until your egg yolks and sweetener are well incorporated. The mixture should slightly thicken and produce a pale yellow color. This is what chefs call as beating the egg yolks to ribbon consistency.
  • Now take your warm milk mixture and pour a little of this into your egg yolk mixture while continuously whisking. You are now tempering your egg yolk mixture to prepare mixing it with the rest of the milk. Whisk continuously to prevent lumps from forming. After doing this, slowly pour your egg yolk mixture to the rest of the warm milk. Don’t stop whisking. Return the sauce pan into medium heat. Continue whisking until your custard thickens to the desired consistency. You’ll know you’ve reached the desired thickness when the custard holds its shape at the back of your spoon.
  • Quickly place the sauce pan on an ice bath to stop the cooking process. Strain your custard mixture to remove any lumps that may have formed.
    Transfer your custard into a ramekin, a cocktail glass, or any mould you would be serving it in. Cover with a plastic wrap and store in the refrigerator until ready to serve. Custards are best served cold. Pair with your favorite fruit for the ultimate dessert experience.

Pin and Save this Recipe when you're ready!

Nutritional Information for 1 Serving

  • Calories

    602.7

  • Fat

    18.2g

  • Carbs

    58.1g

  • Protein

    47.3g