Sugar-Free Custard
photo by Stephsfanny
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
directions
- Mix milks, vanilla, salt, cinnamon, and sweeteners (add more or less to taste, but slightly sweeter, as the eggs will temper it a little).
- Whisk eggs and add to milk mixture. Whisk until smooth.
- Pour equal amounts into 10 ramekins sprayed with nonstick cooking spray.
- Sprinkle tops with nutmeg.
- Put ramekins into a large cake pan and place into an oven preheated to 300 degrees.
- Carefully pour hot water into the cake pan, to create a water bath for the custards.
- Bake for one hour, until custard is set and skin has formed on top, but middle still jiggles when you shake the pan.
- Remove from water bath. Cool for 15 minutes. Serve warm or cold. Refrigerate until serving. Great topped with a little whipped cream.
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Tweaks
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With the #eggcessive number of eggs we're getting from our ladies, I decided to create a sugar-free, low-fat baked custard recipe. This is the creamiest custard I've ever made! The first time I made it I used monk fruit sugar (which is how I wrote the recipe), but I was out, so today I used powdered Swerve. It turned out a little creamier. I'm not sure if that was because of the different sweetener or that the eggs were likely different sizes than last time (that's what you get with homegrown stuff), but either way it was #magicallydelicious!
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RECIPE SUBMITTED BY
Stephsfanny
Ogden, Utah