Comments on: Sugar-Free Low Carb Coffee Roll Egg Custard

By: Brenda Bennett

Brenda Bennett — Mon, 25 Nov 2024 12:24:22 +0000

In reply to Nicole. Sure!Baking time may need more in a silicone muffin pan.

By: Nicole

Nicole — Mon, 25 Nov 2024 01:41:30 +0000

Could this be made in a silicone muffin pan? Or a square glass casserole dish?

By: Brenda

Brenda — Sun, 08 May 2016 10:43:24 +0000

In reply to Pauline. It provides some stability in the custard I prefer so it's not so loose and sets up better. I've not tried subbing it out with anything so not sure if either of those would do the same thing. PLease come back and let me know if you do try it.

By: Pauline

Pauline — Sat, 07 May 2016 19:49:46 +0000

Hi
I notice you’ve posted some recipes that call for protein powder. Is there a substitute I can use? What is the purpose of the powder? Would inulin work or jusr lecithin?

By: Lisa Jones

Lisa Jones — Sat, 07 May 2016 16:02:22 +0000

In reply to Brenda. Chai tea would be a wonderful option!!

By: Brenda

Brenda — Thu, 05 May 2016 10:20:06 +0000

In reply to Mary K Schenten. maybe just some almond milk or tea?

By: Mary K Schenten

Mary K Schenten — Thu, 05 May 2016 03:33:48 +0000

I’m not a fan of coffee but I love custards. What could I substitute for the coffee?

By: Sue

Sue — Wed, 04 May 2016 20:44:55 +0000

Looks great, I’ll have to make.

By: Brenda

Brenda — Wed, 04 May 2016 17:40:44 +0000

In reply to Michelle Burger. I think mine are 5 ounces.

By: Michelle Burger

Michelle Burger — Wed, 04 May 2016 15:16:18 +0000

Looks delicious. How big are your ramekins?

By: Juanima

Juanima — Wed, 04 May 2016 14:45:25 +0000

This looks like a delectable version of flan – I can’t wait to try it! I can’t do dairy, so I might try coconut milk instead. Hopefully, the coconut flavor won’t be overpowering. Thanks for the recipe!