Low-Carb Custard

READY IN: 35mins
Recipe by Jennifer Fisher

I got this off another recipe website. I 'tweacked' it to fit my taste. I also would like to try this recipe with an egg substitute to help reduce the fat. I used 6 oz ramekin dishes and had plenty to fill 8+ dishes. I made it for dessert and I enjoyed it as breakfast the next several mornings.

Top Review by cookin from scratch

Great recipe! I substituted low-carb milk for the heavy cream (adding 3 carbs but saving 700 calories), and it tasted great. Next time I will probably use a little more Splenda.

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees F.
  2. Beat the eggs and add heavy cream, water, flavor extract, and artificial sweetner together.
  3. Blend well.
  4. Pour mixture into 6 to 8 ramekin dishes (depending on size).
  5. Sprinkle with the cinnamon or nutmeg on top.
  6. Place ramekin dishes inside a larger baking dish of cool water.
  7. Be sure the level of the water is 1/2 way up the dishes.
  8. Bake for 30 minutes or until center is firm.
  9. Let sit for 5 minutes before serving or refrigerating.

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