Treats for Diabetics was Re: [Sca-cooks] Creme Brulee

[margali]

No it does not texturize or carmelize like sucrose, and is
perfectly safe for diabetics.

I find it quite good in custards, pie fillings with the addition
of not/Sugar or not/Startch for texturizing, and it does not do
the amount of texturizing to make frex ice cream which actually
uses the texturizing ability of sugar. It would make a good
custard creme brule as long as the lactose and eggs in the
custard would keep you happy vis-a-vis the browning, bu tif you
want carmel or real crunch you would have to lightly sprinkle
sugar on the top.
margali
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in re splenda in cooking