Best Low Carb Custard Recipes

EGG CUSTARD ~ LOW CARB, SUGAR FREE KETO ATKINS

Steps:

• 1. Preheat oven to 325.
• 2. Using a wire whisk, stir together heavy cream and eggs until smooth and completely blended.
• 3. Stir in Splenda, salt and vanilla
• 4. Sprinkle nutmeg on top. Swirl around with whisk to make pretty.
• 5. Place Ramekins into a 9x13 glass casserole. Pour custard mixture into individual ramekins 4-6 oz.
• 6. Boil water. Pour water carefully into glass casserole until 1/4-1/3 up the sides of ramekins.
• 7. Bake in 325 oven for 45 minutes.
• 8. TIP: be careful when opening the oven. There will be a lot of steam inside, so don't get burned!

BAKED EGG CUSTARD (LOW CARB)

Steps:

• Using custard or desert dish, beat eggs well.
• Add Splenda and flavoring.
• Stir cream or half& half into eggs and mix well.
• Sprinkle with nutmeg or cinnamon.
• Place in microwave and cook on 50% power for about 5-6 minutes.
• Custard will rise and fall as it cooks.
• Knife should come out clean when inserted in center of custard.

LOW-CARB BAKED CUSTARD WITH BERRIES

Steps:

• Spray 8 ramekins with cooking spray. Fill a roasting pan halfway with water.
• Combine eggs, yolks, and sweetener and whisk until thick and pale.
• Bring milk and cream to a boil in a saucepan. Remove from heat and slowly drizzle mixture into the egg mixture; whisk briskly to combine without cooking the eggs. Stir in vanilla extract. Strain custard mixture through a sieve if desired.
• Place 2 or 3 blueberries in the bottom of each ramekin. Pour custard mixture to within 1/2 inch from the top. Sprinkle with nutmeg. Place ramekins in the prepared roasting pan.
• Bake in the preheated oven until set, about 45 minutes.

LOW-CARB CUSTARD

Steps:

• 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.

COCONUT VANILLA CUSTARD ICE CREAM - LOW CARB AND DAIRY-FREE

Steps:

• In a medium saucepan set over medium-low heat, whisk together the coconut milk, coconut oil, truvia, and salt. Bring the mixture just to a boil.
• While the coconut mixture is heating, whisk the egg yolks until pale and aerated.
• Once the coconut mixture has come to a slight boil, whisk about 1/3 of the mixture into the yolks.
• Add another 1/3 of the mixture to the yolks, whisking quickly, then return the combined mixture to the saucepan.
• Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon, about 2-3 minutes. Do not boil or the eggs can coagulate.
• Pour the mixture through a fine mesh strainer and bring to room temperature. Stir in the vanilla extract.
• Cover and refrigerate overnight in the lowest part of your refrigerator.
• Follow your ice cream makers instructions to freeze your ice cream. With my Cuisinart, I pour the mixture into the frozen freezer bowl and let it mix until thickened, about 20 minutes. This is a good time to serve it. If you have leftovers or will not eat it right after fabricating, transfer the ice cream to an airtight container and place in the freezer. When you do serve it, let it sit out for about 20 minute to soften slightly.

VANILLA CUSTARD CUPS (LOW-FAT LOW-CARB)

Steps:

• Combine all ingredients except cinnamon in a blender until almost smooth.
• Pour into 6 (6-ounce) custard cups. Sprinkle with cinnamon. Place in a baking pan. Pour hot water into the pan, so that it reaches 1 inch up the sides of the custard cups. Bake at 350F for 35 minutes. To remove, dip cups in hot water for a few seconds. Loosen with the tip of a knife and invert onto a plate.

LOW CARB BREAKFAST CUSTARD

Steps:

• Preheat oven to 350°F.
• Begin a teakettle to boiling for the water to put in the pan to bake the custards.
• Spray 6 custard cups with nonstick spray and place them in a roaster or (what I use) a glass pan.
• Combine 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.).
• In a 4 cup measuring cup beat the eggs and egg yolks together until the color lightens.
• Add 1/4 cream mixture to the eggs, whisking as you pour.
• Add the egg/cream mixture back to the sauce pan and mix well.
• Put a strainer over your 4 cup measure, and pour the egg/cream mixture back in to the measuring cup.
• Pour the custard into the custard cups.
• Pull 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.
• Bake for 35 minutes.
• Remove from pan of water with tongs, and place on a kitchen towel.
• Let cool a bit, and eat, it is good warm, or refrigerate.
• If you feel the "Splenda" aftertaste is too strong, refrigerate 24 hours. It usually gets a lot milder.
• The 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.

LOW CARB CUSTARD SAUCE

Steps:

• 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).