This is a variation of a recipe posted, but not so sweet.
My Private Note
Units: US | Metric
- 1Preheat oven to 350°F.
- 2Begin a teakettle to boiling for the water to put in the pan to bake the custards.
- 3Spray 6 custard cups with nonstick spray and place them in a roaster or (what I use) a glass pan.
- 4Combine cream, calorie countdown, and syrup in a heavy bottom sauce pan, and bring to a bare simmer( when it starts steaming, and the edges have little bubbles around them, it is time to turn off the heat.).
- 5In a 4 cup measuring cup beat the eggs and egg yolks together until the color lightens.
- 6Add 1/4 cream mixture to the eggs, whisking as you pour.
- 7Add the egg/cream mixture back to the sauce pan and mix well.
- 8Put a strainer over your 4 cup measure, and pour the egg/cream mixture back in to the measuring cup.
- 9Pour the custard into the custard cups.
- 10Pull your oven self out and place the pan on it, then add the boiling water to the pan. Enough to almost reach the level of the custard in the cups.
- 11Bake for 35 minutes.
- 12Remove from pan of water with tongs, and place on a kitchen towel.
- 13Let cool a bit, and eat, it is good warm, or refrigerate.
- 14If you feel the "Splenda" aftertaste is too strong, refrigerate 24 hours. It usually gets a lot milder.
- 15The options for this custard are endless, and dependent on your own taste. I love plain vanilla with Jok n Al's fruit spread on it, butterscotch (takes away my cravings for pudding) Coconut, you name it. Enjoy.
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Nutritional Facts for Low Carb Breakfast Custard
Serving Size: 1 (53 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 133.8
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 6.0 g
- Cholesterol 227.3 mg
- Sodium 46.3 mg
- Total Carbohydrate 1.2 g
- Dietary Fiber 0.0 g
- Sugars 0.4 g
- Protein 4.7 g
The following items or measurements are not included:
Hood carb countdown milk