Flan/Creme Brulee with Splenda?

[BunnyD]

Since Splenda can be tricky sometimes, does anyone know if I can make a standard flan or creme brulee recipe using Splenda? I've had trouble using it to bake before, but wasn't sure how it would do with custardy desserts. We're having a potluck next week (it's an Iron Chef theme, and the ingredient is eggs so I thought a custard dessert would be good). Thanks all!

[not2late]

Re: Flan/Creme Brulee with Splenda?

Since Splenda can be tricky sometimes, does anyone know if I can make a standard flan or creme brulee recipe using Splenda? I've had trouble using it to bake before, but wasn't sure how it would do with custardy desserts. We're having a potluck next week (it's an Iron Chef theme, and the ingredient is eggs so I thought a custard dessert would be good). Thanks all!

You'll be able to sweeten the custard using Splenda or other artificial sweeteners, like saccharin, and it does a good job. BUT, you won't be able to use Splenda or any other artificial sweetener to make the caramel.

Splenda might be "made from" sugar, but it lacks sugar's property to crystalize. That's why some baked products made with Splenda lack a certain caramel flavor and they don't produce as nice a golden brown crumb/crust.

Sugar alcohols, however, can be used to make caramel.

[scott123]

Re: Flan/Creme Brulee with Splenda?

Sugar alcohols won't caramelize (brown). They will glass, though, into a brittle thin shell.

As of today, here are the most popular workarounds for creme brulee/flan topping:

Brown Sugar Substitutes

Although they aren't exactly the same, the molasses flavoring in brown sugar is not that different from the caramel flavor of burnt sugar. Sweet n low makes a brown version, as does Sugar Twin. Unfortunately, both are pretty vile. Brown diabetisweet seems to get the best reviews in this category. Besides having a good, solid brown sugar flavor, it contains isomalt, a sugar alcohol. Isomalt will give you the same glassing/crackled textural qualities as sugar. Isomalt, being a sugar alcohol, can be laxating, but in the quantities used for creme brulee topping, this shouldn't be an issue.

Molasses/Caramel Flavoring

Molasses, especially the darkest form available, blackstrap, provides plenty of brown sugar/caramel flavoring with very little sugar impact. You can make a cup of brown sugar sub with about 1 t. of blackstrap molasses and 1 C. of granular splenda. Although this workaround isn't technically sugar free, the sugar in 1 t. of molasses is a fraction of the sugar in the splenda brown sugar blend, and, in trace quantities, seems to be okay with most diabetics/low carb devotees. For the right texture, blackstrap molasses can be combined with a sugar alcohol, the best for this purpose being maltitol or maltitol syrup.

Caramel Extract/Flavoring can be purchased. I know of no one that has used it so I can't vouch for it either way. Davinci's makes a caramel syrup that's quite popular. Davinci's won't glass/be texturally correct, but you might be able to combine it with a sugar alcohol to achieve the right effect.

Sugar Free/Digestion Resistant Ingredients that Caramelize

Both inulin and polydextrose will caramelize. These polymerized sugars act like fiber in the body and are thus considered 'sugar free.' They are almost impossible to purchase locally, though and can only be found online.

Tagatose, a relatively new digestion resistant sugar will caramelize. As far as I know, it's unavailable in it's pure form but you can find it as an ingredient in some sugar subs such as shugr. Pure tagatose should be retailing within a few months.

Higher Carb Options

Whey Low, a collection of three sugars that is supposed to resist digestion, has a small following among diabetics/low carbers. They have a brown sugar version that will caramelize. Unfortunately, whey low is fructose based. Fructose has been linked to a host of health issues, including raised triglycerides and increased insulin resistance. For a very small amount on top of creme brulee, it may not be that bad for you. I would definitely not use it in anything else, though.

Lastly, there's pure fructose. There are a few diabetics laboring under the outdated theory that fructose is okay for them. Fortunately, the diabetic community is educating people on the dangers of fructose so the numbers are dwindling. Technically, fructose will caramelize for creme brulee, but because of it's known health issues, I wouldn't recommend it.


Summing up, these are the workarounds I'd recommend:

Brown Diabetisweet lightly sprinkled, torched/broiled slightly to melt
Maltitol combined with blackstrap molasses torched/broiled slightly to melt
Polyd/inulin syrup, sweetened with splenda, browned on the stove, then poured on top of brulee, possibly torched to bubble/glass
A combination of the above

[sunflowergrl]

Re: Flan/Creme Brulee with Splenda?

I made Custard Pie using Splenda (no crust) and it turned out great. Taste just like the real thing, only no crust.

[Heidi3]

Re: Flan/Creme Brulee with Splenda?

I think the custards made with sweeteners (lightly used synergisticly) are really good..but no matter what I will miss cracking through a sugary top ...it is a phsical and visual thing as well as oral and I love the way the sugar smells when it is being torched...now if we could find a way to really please all the senses on this one ..I would so be there

[not2late]

Re: Flan/Creme Brulee with Splenda?

I've been thinking about your Iron Chef egg challenge...If they are looking for creativity, then you might want to try this old French recipe: floating islands. No one really makes it anymore. Anyhow, it's a dessert made of meringues that float on a custard sauce. Different versions of it have caramel swirled on the meringue islands, but you can top your islands with chopped almonds or even a rhubarb sauce.

I'm going to post several links because there are different ways to cook the meringue. The way I learned was to poach it in simmering milk, but there are baked variations as well.

http://www.chefdecuisine.com/dessert...ING_ISLAND.asp
http://www.emerils.com/recipes/by_na..._version2.html
http://www.foodandwine.com/recipes/j...loating-island

Since you will be travelling with this dessert, you might want to bake the meringues. Just make the meringues, an dollop them onto a parchment paper lined cookie sheet and bake them in a low oven (about 150 degrees) for 3 hours or until the meringues are pale and sound hollow when you tap their bottoms. Transport the meringues and custard separately, then when it's time to serve, float the meringues on top of the custard, and add your garnishes.

I make meringues from time to time and I find that 2 packets of Splenda per 4 egg whites gives it a nice subtle sweetness (something you might like if you are using a fruit-based sauce).