It’s up to you to decide. I wouldn’t ever do any starch into a custard as yolk with milk already makes a dense enough stuff and there are ways to make it denser if needed using almost zero carbs so I don’t see any point in starch, it would just make the taste diluted 
28g starch is something I may allow for a small loaf of sourdough bread of mine 
But it doesn’t mean I can’t eat a bunch of sugar when I get really tempted by some lovely fruit as it’s worth it to me then.
Really, it’s individual. If the starch make your custard better and it works for you, why not?
They really like allulose
Shinita
#21
kib1
(KM)
#22
The cornstarch is just cheating. 
. You have to be obsessive about stirring constantly, but you can make thick creamy perfect custard with no cornstarch if you’re patient. This recipe has a little bit of butter in it, which probably helps it solidify at room temperature. Using a bit of heavy cream or going heavier on the egg yolks, lighter on the milk will also yield a thicker product.
ctviggen
(Bob M)
#24
@kib1 Thanks. I figured you could make it without cornstarch, as a custard has been around for a long, long time, but cornstarch hasn’t.
Unfortunately, I’m not going to make this for Christmas. Maybe New Years?
I have time to make 2 desserts, and want to make a gluten-free, sugar fee pie. My daughter wants to make Millionaire’s Shortbread (not gluten free or sugar free), so that’s what we’ll make. Anything to get her to eat something.
@lfod14 That’s a really good idea about the Monk Fruit. Which one do you get?
The allulose is less sweet, so I find I have to add a lot to get to an acceptable amount of sweetness. For instance, when I make Maria Emmerich’s PSMF chocolate pudding, I have to add way more sweetener than what the recipe says. The detriment to this is that it gets grainy, even with powdered allulose. If I could add something more powerful to get a bit more sweetness, that would be good.
lfod14
#25
I’ve been sticking with this one for a while, pure with no fillers, organic and lasts a while. Only downside of being super clean is it’s not instatised, most use sunflower lecethin or something like it, so in hot beverage you gotta mix it a little, it’ll mix, just takes a min of stirring, cost of getting clean stuff sometimes!
Morgan1
#26
No data on Stevia yet. Lol. As my holiday spirit I bought 3 months supply of Stelo cgm, for 252$ (omg). For me, at that price, it’s a fact finding mission, not a lifestyle! We got 6 sensors good for 2 weeks each, and promptly used two of them between myself and husband. He doesn’t need one but is willing to humour me so we’ve paired our eating so I can have two sets of information on everything we eat. We’ve been carefully trying and testing and recording but it’s awkward because I have to eat things more or less one at a time, or in limited combinations. Needing to allow time for my glucose to return to baseline, or just for the prior to intake to clear the system, means I’m limited on how many experiments I can do. Stevia has never been my sweetener of choice, but it might be worth it just to see.
Actually, I’ve been stunned by what the Stelo shows. STUNNED. I mean it. Totally blown away. I can recommend nothing more highly. It definitely has me rethinking the entire subject of diet, sleep, exercise, etc.
Saphire
#27
Can you share?
As for cost, people I know have gotten a Freestyle Libre 3 about 6 months ago from Costco for under $130 for 4 but they had a prescription but no insurance
There is a video that Keto Connect made a some years ago @Pjam where they tested many different sugars. I watched it a long time ago so not sure they included allulose. The point was that some sugars may seem like they do not spike glucose but may spike insulin
https://www.youtube.com/watch?v=CYfqvTZWilw&ab_channel=KetoConnect
Morgan1
#28
I have a few weeks left of experiments and then I’ll do a new post, for anyone who is interested, just to keep the information in the same area. I’m not a diligent poster so I need all the help I can get…
When insulin production increases, then the insulin would cause blood sugar levels to drop. This is effectively how diabetics manage blood sugar, by adding insulin to lower blood glucose. It’s also seen in something they call “Cephalic Phase Insulin Release”. That’s where you eat something with a sweet taste and your body produces insulin in preparation of incoming glucose. You can actually see this CPIR when monitoring glucose levels. It’s a small drop where the insulin is active even before the sugar hits your system and begins to raise sugar levels. So if you were to take / drink something that raised your insulin without introducing new sugars you’d see a similar drop in blood sugar. (I hope this makes sense…)
With allulose, my blood sugar level is not going down but is instead stable. I tried to eliminate any uncertainty, taking the allulose with other items that only minimally effect glucose levels like eggs and cheese, to isolate the affect. And there doesn’t appear to be any. Both my husband and I appear to be unaffected. I have not tried using a large quantity of allulose in drink form, such as adding it to tea, because I think that whole CPIR thing would come into play and muddy the water even further.