I was wondering if anybody had tried to replace splenda in recipes with Davinci sugar free syrups?

I have adapted a recipe that I have for Custard Pie by replacing the sugar with Splenda and cooking it in ramekins in a water bath.

4 slightly beaten eggs
1/2 cup splenda
1 tsp vanilla
1/2 tsp salt
2 1/2 cups scalded cream

It came out great but I was wondering if I could cut the carb count even further (to about 3 each) by cutting out the splenda and adding in some DaVinci Syrup. Will this ruin the texture of the custard? I was thinking of using either vanilla or caramel. If you think it would work how much syrup should I try. Thanks for any thoughts.

Teresa

Just use it to taste. I don't think you would be using any more than 1/4 cup and that should not affect the custard. The usual ratio of egg to liquid is 1 large egg to 1 cup of liquid.

Karen

Thanks Karen,

I'll try it tomorrow. I'll let you know how it comes out.

Teresa

I finally had a chance to make this again. Instead of 1/2 cup splenda, I used 1/4 Amaretto DaVinci syrup. They came out great with a very mild taste. I think this would also be good with Irish Cream, Hazelnut or Caramel. I'll have to try this substitution in other recipes. Its very frustrating not to be able to get liquid splenda here! Oh well, at least we have the DaVinci syrups.