I would hate to waste this blowtorch...

[carey24]

Hi guys and gals

Does anyone know if there is a certain type of sweetener that will crystallize like sugar under a blow torch? I know I can make my creme brulee recipe Atkins's friendly, but its nothing without that crispy topping...I'm kind of scared that I will blow myself up if I just experiment. Or at least lose some hair. Thanks in advance....umm I know this is a pretty specific question though.

Carey

[mizski]

Re: I would hate to waste this blowtorch...

In the back of the DANDR 2002 book there is a recipe for banana custard with caramelized pecans. Similar concept to creme brulee only it's put under a broiler. Anyways, the recipe calls for Splenda. I haven't tried caramelizing Splenda though. I ended up sauteeing the pecans with butter & a bit of Splenda instead. Please let me know how things turn out.

p.s. I love creme brulee too.

[atkinsgal08]

Re: I would hate to waste this blowtorch...

Also in the back of DANDR is the recipe for flan (I only ever make the vanilla version). The topping does "crystalize" ... though probably not like a blow torch. I had never made flan before Atkins, so I have nothing to compare.

[carey24]

Re: I would hate to waste this blowtorch...

Thanks ladies. I'll just go for it and see what happens with splenda (I start the diet tomorrow, what a cliche to start on New Years, I know, I just REALLY wanted to be prepared before I get going). If I succeed I shall let you know and post the recipe. I think this could be the most delicious induction dessert ever if it works out!

[atkinsgal08]

Re: I would hate to waste this blowtorch...

Actually, not having dessert on Induction would be a better plan.

One of the purposes of Induction is to break your addiction to sweets.

[carey24]

Re: I would hate to waste this blowtorch...

Hmmmmm...... I contemplated this, however it looks to me like they are allowed according to the book, granted they are in legal form, so I will continue to go by Dr. Atkin's advice while, of course, not exceeding the amounts of sweetners, cream, etc that he recommends per day. I certainly don't plan to have it everyday, but I'm planning to play with old favorite recipes and make this my WOE as painlessly as possible. I'm staying FAR away from my nemesis Pasta and Pizza, even in "acceptable form" because that's where I can't stop myself from binging. Thanks for the input!

[atkinsgal08]

Re: I would hate to waste this blowtorch...

>> I contemplated this, however it looks to me like they are allowed according to the book,>>

Allowed and good for you are two different things! If it's a special occasion, that's one thing ... if it's a daily occurrence, you could be on a very slippery path.

Feeding your desire for sweet isn't going to make the desire go away.

Just an observation!

[carey24]

Re: I would hate to waste this blowtorch...

..........I was actually just looking for recipe advice, not diet advice thank you. I believe there are specific sections where lots of people are looking for such guidance right now and would appreciate your input there. Cheers, and happy New Years.

[atkinsgal08]

Re: I would hate to waste this blowtorch...

I apologize.

I didn't see the name of the forum ... food and recipe chat.

No offense was intended.

Good luck with your journey!

[not2late]

Re: I would hate to waste this blowtorch...

Hi guys and gals

Does anyone know if there is a certain type of sweetener that will crystallize like sugar under a blow torch? I know I can make my creme brulee recipe Atkins's friendly, but its nothing without that crispy topping...I'm kind of scared that I will blow myself up if I just experiment. Or at least lose some hair. Thanks in advance....umm I know this is a pretty specific question though.

Carey

I don't know of any sugar substitute that has the same crystallization property of sugar. Most tend to have the sweeteness of sugar and nothing else.

However, pure inulin powder does crystallize when heated. You can find inulin powder in the digestive section of your pharmacies. The most common brand name is "Fibersure". Recently I've noticed some generic, store brand versions of it.

As for your blowtorch, you can use it to brown meringues. For example for a faux lemon meringue pie, make a lemon flavored custard (using the egg yolks), before serving, beat the egg whites, pipe them on top of the custard and blowtorch the meringue to a light golden brown.

A non-sweet use is to melt cheese on top of a food using the torch.

And finally, you can always use the blow torch for the purpose it was created: welding metal on metal.

[Desertthorn]

Re: I would hate to waste this blowtorch...

Yum, please tell us how it turns out.

[not2late]

Re: I would hate to waste this blowtorch...

Correction: Fibersure was the old name for Metamucil's inulin powder. The current name is "Metamucil Clear and Natural". You can find it with other fiber supplements in the pharmacy.

[Bluebird59]

Re: I would hate to waste this blowtorch...

Here are a couple "googled" recipes for Creme Brulee...I'm not positive if the torch can be used...just stand BACK..lol

Creme Brulee
1 cup heavy cream
1 cup Calorie Countdown milk
6 egg yolks
pinch of salt
1 t vanilla
1/3 cup sweetener (I used liquid sucralose)
hot water

Mix egg yolks, sweetener, vanilla, and salt in a bowl. Heat milk and cream until just ready to boil. (If you are using a sweetener that needs to dissolve, add it to the milk and cream mixture instead of the egg yolk mixture.) Pour about 1/2 cup of the hot liquid into the yolk mixture. Stir. Add another cup or so of the milk mixture. Stir. Add the rest of the cream and milk. Stir. Put into molds. (I used silicone rectangular cups.) put into a pan, fill the pan halfway with hot water. Bake for 20-35 minutes until set. The amount of cooking time depends on the forms you use. It should still jiggle in the middle of each mold when you take them out. Take the molds out of the water bath to cool.

For each brulee
1 T powdered erythritol (1 1/2 t regular erythritol, then ground)
1 to 2 drops molasses

Put powdered erythritol and molasses in a saucepan. Melt over low heat until liquid.This will take about 2 minutes. Pour it on top of the brulee, smooth it over with the back of a spoon

and then there is this:

Butter-Pecan Creme Brulee

2 cups cream
4 egg yolks
1/2 teaspoon vanilla
Dash of salt
2 tablespoons Splenda

Heat cream over medium heat, just until bubbles start to form.
Remove from heat and let cool slightly.
In a bowl, whisk together egg yolks, vanilla, salt and Splenda.
Gradually whisk in cream.
Strain mixture.
Divide into four custard cups.
Bake in a water bath for 25-30 minutes at 350 degrees.
Custards should be set, but still jiggly.
Chill for one hour.
Make butter-pecan topping and divide between between cups.
Refrigerate for four more hours or overnight.

Butter-Pecan Topping:
1 tablespoon butter
1/8 cup pecans - finely chopped
1 teaspoon Splenda

Melt butter.
Stir in pecans and Splenda.
Heat just until nuts begin to color, being careful not to burn!

Good Luck!

[mizski]

Re: I would hate to waste this blowtorch...

Those are tasty sounding but the first one is really a flan and the second is similar to the recipe in DANDR. Neither one uses a kitchen torch.

[cleochatra]

Re: I would hate to waste this blowtorch...

I bought a creme brulee set just for the torch. It's a MacGuyver thing. I'll report what I come up with.