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dorime
New Member
 
Joined: 05 Mar 2011
Posts: 1
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Sun Nov 06, 2011 4:54 am  |
Thanksgiving is coming up here in the US -- I want to make a pumpkin custard (no crust) that won't kill my diet.
I've been googling recipes with stevia & other alternative sugars. I'm wondering if anyone has had success baking with these sugar alternatives.
Thx!! |
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Sun Nov 06, 2011 3:05 pm |
| I haven't tried it yet, but might do one of each this Thanksgiving. Stevia can't carmelize like sugar can, so it might be best to replace only a portion of the sugar with stevia. |
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early 60's, fair skin, combo skin, very few fine lines, vertical lip lines, crows feet & 11's, fighting aging! Using Palancia HF, dermarollers, CPs, Retin A Micro, Safetox, AALS, Clairsonic |
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Mon Nov 07, 2011 8:14 am |
| I use the stevia from NuNaturals that has no extra ingredients (no-carb stevia) and I use it to replace sugar in everything but cookies. In anything else, it's great but you need to experiment with the quantity. Maybe half a teaspoon for the custard? Maybe 1 teaspoon, but not more. |
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dorime
New Member
Joined: 05 Mar 2011
Posts: 1
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Thu Nov 10, 2011 5:10 pm |
I tried a combination of stevia extract and "palm sugar" that I found in the health food store. Besides that I kept the recipe the same -- it had eggs and evaporated milk. The result is ok but not something I want to feed the relatives on a holiday. I'll try again with a different sugar. Also, the stevia I used was pretty old and I had no conversion chart.
Thanks for the comments about carmelizing. |
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