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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Saturday, April 27, 2013

Lemon-Lavender Custard

I feel like I've been on a seek-and-find mission for dried lavender buds for quite a while.  I knew they weren't expensive so I didn't want to order them online and have to pay shipping (ok, I'm cheap!).  I found what I thought would work today and it was less than $1. This recipe is outstanding!!!! If you served this at a 'fancy dinner party', your guests would truly be impressed. The next one I enjoy.....I think I'll just sprinkle a little nutmeg on top.

LEMON-LAVENDER CUSTARD
Makes 6 Servings
1 Serving = 2 PointsPlus™


2 cups fat-free milk
2 TBSP Splenda granulated
1 1/2 tsp dried lavender buds
3/4 cup fat-free egg substitute
1/3 cup lemon curd
1 tsp vanilla


This is a close-up of the lavender I found.
Preheat oven to 325º. Put a pot of water on to boil.

In a medium saucepan, combine milk, Splenda and lavender buds. Cook & stir over medium-low heat just until the mixture starts to simmer on the edge. Remove from heat & strain through a fine sieve; discard lavender.



In a medium bowl, whisk together the egg substitute, lemon curd & vanilla.


Gradually whisk the hot strained milk into the egg mixture.


Place 6 6-ounce custard cups in a 3-quart rectangular baking dish. Place on the oven rack. Divide the custard mixture among the custard cups. Carefully pour boiling water into the baking dish to a depth of 1-inch.


Bake 40 minutes or until edges are set and the centers appear nearly set when jiggled. Remove cups from baking dish and cool on a rack for 1 hour. Cover and chill for 2 hours.



To serve, run a thin metal spatula or knife around the edges of custard. Invert onto dessert plates.


Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan

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