Mad Scientist In The Kitchen: Sugar-Free Upside-Down Apple Bread Pudding
The premise: I'm told erythritol caramelizes like sugar.
The experiment: Make a tarte tatin-like food that's totally sugar-free (or no sugar added) and see how it comes out. ( The food geek stuff is behind the cut-tag for those of you who don't cook. There's some science geek stuff, though, so you might....Collapse )
The top crust was a little darker than I'd have liked, but when I turned it upside down onto my plate, it looked -- okay. Any hint of caramel-anything from the now-top was gone, but it still looked pretty good because I had artfully
arranged the apple slices and because the top had molded to the shape of the dish.
The flavor was excellent, albeit a tad oversweet from the now-dissolved erythritol, but it was also very filling (yaay!), healthy, and felt like a special treat. I think I'll just use the Torani syrup next time, as it'd make the whole thing much
6.6g (mostly from the egg)Fiber:
19g Current Mood: accomplished