Low Carb Custard Sauce

Recipe by Nana Lee
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READY IN: 20mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • NOTES:
  • * Instead of the cream and milk you can use all milk(1 cup).
  • ** Artificial sweetener equal to sweetness of 2 tsp sugar.
  • Heat the milk or milk and cream until scalding - if it's steaming, it's probably there. You should see very tiny bubbles only at the very outside edges of the liquid.
  • Remove from heat.
  • Add the vanilla, sweetener, and salt to the milk.
  • Beat the egg yolks.
  • Add a little of the milk to the eggs and mix well (this is called "tempering" the eggs so they don't cook).
  • Repeat, adding a little more milk so you gradually bring the eggs up to temperature. Then add all the rest of the milk mix.
  • Put a small amount of water in the bottom of a double boiler or a pot on which you can put a bowl. Heat. The water should not touch the bottom of the bowl.
  • Add milk/egg mixture and stir or whisk over hot/boiling water until mixture begins to thicken, then remove from heat and stir until it coats a metal spoon.
  • Refrigerate.
  • Nutritional Analysis: Each of 8 servings (2-3 Tablespoons) has 1.5 grams of carb and 60 calories (less if you don't use the cream).
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