Low-Carb Custard
"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."
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 10 eggs
- 473.19 ml heavy cream
- 473.19 ml water
- 4.92 ml almonds or 4.92 ml vanilla extract
- 5-10 packet artificial sweetener
- 4.92 ml ground cinnamon or 4.92 ml nutmeg
directions
- Set oven to 350 degrees F.
- Beat the eggs and add heavy cream, water, flavor extract, and artificial sweetner together.
- Blend well.
- Pour mixture into 6 to 8 ramekin dishes (depending on size).
- Sprinkle with the cinnamon or nutmeg on top.
- Place ramekin dishes inside a larger baking dish of cool water.
- Be sure the level of the water is 1/2 way up the dishes.
- Bake for 30 minutes or until center is firm.
- Let sit for 5 minutes before serving or refrigerating.
Questions & Replies
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Reviews
-
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. -
I made it with half-and-half as I didn't have heavy cream on hand, and used the new "Nectresse" as the sweetener. I used 3 packets because I wasn't sure how much to add, but next time I make this I will use 5 or 6. Oh - also changed the quantity to 4 instead of 8 on the dropdown - didn't want to make a ton of it! -
I have used this recipe exactally as it is many, many, many times & everytime it turns out perfectly! Love it, especially with a little bit of whipped cream on top! -
This worked great with Truvia (about 10 packets) and a square of dark chocolate when warm. Also a nice breakfast when eaten cold from the fridge. Thanks for the recipe. -
You need AT LEAST 1/2 cup of splenda and I would definitley put the cinnamon in the custard in addition to a sprinkling of pumpkin pie spice or nutmeg on top. It is really good though..especially when you're on Atkins or SBD!
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Tweaks
-
Love this recipe but added more Sucralose. We like it sweeter than what was called for. Also, I added Almond Extract with the vanilla extract and cinnamon with the nutmeg. I baked it 10 more minutes than the 30 minutes that was listed. It made 10 servings so I had to use 2 cake pans with water for the ramekins. Delicious!!
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I have my second batch in the oven right now! Hubby LOVES this. He's on Atkin's and this is a wonderful, easy dessert for him. I cut the recipe in half and use DaVinci vanilla syrup (with Splenda) instead of vanilla extract because both brands of extract I have had sugar listed in the ingredients. I think if you made this recipe into 8 servings the carb count would be somewhere between 2 and 3 per serving. Of course, it depends on how much Splenda you use too. Thanks for making DH so happy!
RECIPE SUBMITTED BY
Jennifer Fisher
Royal Oak, Michigan
After a divorce and moving back in with my parents, I realized how much I missed my own kitchen. It's a personal place for me. I now absolutely love cooking, especially for my new husband in my own kitchen. It's funny how you appreciate things more when you go through a change-of-life situation.
