LOW-CARB BAKED CUSTARD WITH BERRIES

Low-Carb Baked Custard with Berries image

This is yummy for a quick low-carb breakfast if you make it ahead and leave it in the fridge.

Provided by Parizienne

Categories Desserts Custards and Pudding Recipes

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

cooking spray
3 eggs
2 egg yolks
¼ cup granular sucralose sweetener (such as Splenda®)
2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon freshly grated nutmeg
½ cup blueberries, or to taste

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.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 5.5 g, Cholesterol 167.8 mg, Fat 16.1 g, Fiber 0.2 g, Protein 5.7 g, SaturatedFat 9 g, Sodium 64.1 mg, Sugar 4 g