On Wed 31 May 2006 02:31:32p, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

> biig wrote on 31 May 2006 in rec.food.cooking
>
>> Sounds like a good recipe. I'll have to give it a try. But I want to
>> use the fresh rhubarb I got and would like to substitute splenda for the
>> sugar. I just wondered it the sugar was necessary for the recipe to
>> have the proper consistency, since it is a custard......Sharon
>>
>
> AFAIK sugar is required for custard making...but it is your 2 cents...
>

Actually, a pretty decent custard can be made with Splenda, but watch for
over-sweetening, as Spenda seems to taste sweeter measure for measure.

An acceptable custard is far more dependent on the eggs and rich milk or
cream.

Consider, for example, quiche, which is essentially a custard without the
least bit of sweetening.

--

Wayne Boatwright
__________________________________________________ ___________

"How can a nation be great if it's bread taste like Kleenex?"

Julia Child