Wednesday, May 17, 2006

The Hamptons Diet Cookbook: Custard With Cherries

Enjoy the good life with this refreshing low-carb custard with real fruit

The following is a reprint from page 253 of the new book from bestselling author Dr. Fred Pescatore called The Hamptons Diet Cookbook and is used exclusively by permission. The book's author retains all rights to the contents of the information provided in this blog post.

Eggs, milk, and sugar were the basis of most desserts during medieval times in Europe. From this simple combination came many classics that are commonly foud throughout the world, including custard. We know better now and can make this healthier by replacing the sugar. This recipe is a great base for many desserts because you can change the fruit depending on the season.


3 cups heavy cream
Zest of 1 lemon
1 teaspoon vanilla extract
4 egg yolks
2 eggs
1 teaspoon lo-han* (See below for explanation)
1 pound fresh cherries

Put the heavy cream, lemon zest, and vanilla in a saucepan over medium heat. Bring to a simmer, remove from the heat, and let sit for 10 minutes.

In a large bowl, add the yolks, eggs, and lo-han. Mix well. Pour the cream mixture back into the saucepan and place it over very low heat, stirring constantly for 15 to 20 minutes, until thick.

Remove the pan from the heat and strain the liquid into a metal bowl. Place this bowl over a bowl containing ice water, to chill. If the custard gets lumpy while you are cooking it, place the pan in the ice water and whisk the custard well.

Spoon the custard into bowls and refrigerate for about 1 hour until well chilled.

Cut the cherries in half and remove the pits. Place four cherry halves on top of the chilled custard and serve.

Good for A, B, and C dieters on The Hamptons Diet.

Serves 8.

*From page 248 regarding lo-han: Lo-Han fruit is my favorite sweetener, and I think it would be more popular if it weren't so expensive. Made from a fruit grown in Japan, it's noncaloric and completely natural. The reason it's my favorite is that it works like sugar and it looks like brown sugar, and there is almost no conversion needed for your favorite recipes. It creates texture, helps to bind foods, caramelizes, and does all the yummy things we expect from sugar.


Blogger Lowcarb_dave said...

What's the carb count ? Did the book say ?

I love custard!

5/17/2006 7:37 PM  
Blogger Jimmy Moore said...

Hey Dave,

The book doesn't say how many carbs are in this recipe, but I would venture to guess that it doesn't have many sans the cherries based on the ingredients. But even the cherries won't make it prohibitively carby since it only has four halves. ENJOY!

5/17/2006 8:17 PM  
Blogger Leigh said...

This is precisely the type of dessert I love to serve those naysayers of low carbing. Thanks for sharing it!

5/17/2006 8:39 PM  

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