This dessert worked out so well for my family this week, because it happens to be my husband’s birthday! As a major dessert person, I’m sure you can imagine that I love to plan special sweet treats for my loved ones when their birthdays roll around. But- I have a dirty little secret.
My husband is diabetic.
I know, I know! I’m the worst wife ever! I mean, have you seen my blog??? It’s nothing but sugary treats and carbs! I should be ashamed of myself, right?
But you see, he was diagnosed pretty recently, when my dessert obsession was already so very deep-rooted. It was totally a lost cause! But now, I get really excited when I see a dessert recipe that can easily be transformed into something that he can enjoy, relatively guilt-free. And these coffee custards proved to be just that.
Since they are caffeine-buzzed and a bit tipsy, I decided to halve the recipe to make it a treat for just the two of us. My 7 and 5 year old could sit this one out ;) I also gave it a fun B-52 flavor by swapping out 1/4 cup of the milk for 2 tablespoons of coffee liqueur, and 1 tablespoon each of Irish cream liqueur and orange liqueur. Back in the day my parents used to love ordering a B-52 coffee after dinner when they were eating out, so this is a bit of a nod to them as well.
The swirling technique wasn’t quite working out for me so I just straight-up layered it and I’m kinda in love with the result. It reminds me of a cappuccino with darker, espresso layer on the bottom and the paler, milkier layer on top.
Also, if you really want them to be low-carb, you’re going to want to swap the sugar out for a low-carb substitute. There are lots of great options on your supermarket shelves, just be sure to choose one that can be substituted for sugar in equal measure.
Check out the original recipe here!
Thanks so much, Better Homes and Gardens, for inspiring me with your Coffee Shop Custard recipe! And for the wonderful opportunity to chat with your readers today! I hope you all enjoyed, and I’d love it if you’d pop over to Baking a Moment to check out what else I’m up to!
All Desserts, Chocolate Desserts, Delish Dish, Pudding Custard and Mousse | Tags:
B-52, boozy, budino, cappuccino, Cocktail, coffee, custard, Dessert, diabetic, espresso, guilt-free, healthy, liqueur, low sugar, low-carb, low-fat, panna cotta, pudding, tipsy
Hi all, Jessica Christensen, senior editor with Better Homes and Gardens Special Interest Publications here. I recently had a craving for cake and through a series of misadventures in my kitchen I created what later became Spice Cake with Brown Sugar Meringue, a published recipe we put through the BHG Test Kitchen.
I started out the day with a couple of challenges—first, my 10-month-old son who thinks he should be involved in every project I undertake and second, my need for something sweet without overdoing it on the calories. So I started with an old favorite—Busy Day Cake. This is a one layer cake, so the calories wouldn’t be through the roof, and with only seven ingredients, it was sure to be quick so I could (maybe) get it done during my son’s naptime. Because I can’t leave any recipe alone, I decided to spruce it up with the classic Meringue Frosting (a fat-free recipe), and hey, why not add some pumpkin and nutmeg to the cake batter? So to make a long story short(er), I did exactly what bakers should never do—started baking before checking that I had all the ingredients. It wasn’t long before I discovered I had no granulated sugar AND I was missing a beater to my mixer.
No problem. I had brown sugar. So I continued on my mission replacing the granulated sugar with brown sugar in both the cake and the frosting. I added some freshly grated nutmeg (I always use freshly grated whole nutmeg instead of pre-ground because there’s just no comparison) and replaced a little bit of the fat with some pumpkin. I beat both the cake batter and the frosting with the one beater on my mixer and guess what—it worked fine! I used my handy Microplane to grate a big of nutmeg over the cake top for a super simple garnish.
I loved my version of Busy Day Cake so much, I made some changes and put it through the test kitchen. The one we published—Spice Cake with Brown Sugar Meringue Frosting—didn’t have pumpkin (I didn’t want the recipe to be too seasonal since I would be unrolling it after the holidays), replaced some of the brown sugar with granulated, and added a touch of baking soda to help the cake’s texture. During photography (see top photo on this page), it somehow morphed into a two-layer cake and the food stylist hit the meringue with a food torch for some pretty browning on the top. If you’re looking to cut calories wherever possible for your after-holidays diet, you can simply cut the Spice Cake with Brown Sugar Meringue Frosting recipe in half so it’s just one layer (but you can still make a full batch of the Brown Sugar Meringue Frosting).
The moral of my story is that baking doesn’t always end up like you planned (especially when you fail to plan ahead), but with a little ingenuity and courage, the results can still be fabulous.
What baking or cooking issues have you overcome on the fly?
Delish Dish, In the Test Kitchen | Tags:
Baking, brown sugar, busy, cake, diet, fat-free, fat-free dessert, low-fat, low-fat dessert, meringue, New Year's resolution, nutmeg, one-layer cake, spice