Basic Sugar Free Custard Recipes

KETO CUSTARD

Steps:

• Preheat oven to 350 (180 C). Grease 4 ramekins and place them in a oven dish. Set aside.
• In a bowl or a large jug, add the eggs, erythritol, vanilla, and stevia if added sweetness is desired. Whisk until combined.
• Add the heavy cream, and whisk well until the eggs are dissolved.
• Pour the mixture into the four ramekins. Pour boiling water in the oven dish surrounding the ramekins, until it covers about an inch from the top of your ramekins.
• Bake for 30 minutes, or until golden and set around the edges, but a little wobbly in the center.
• Let it cool. You can serve it warm or cold. Garnish with your choice of fruits and/ or nuts.

EASY LOW CARB KETO CUSTARD RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).
• In a medium bowl, beat the eggs at medium-low speed for about 30 seconds, until frothy.
• In a small saucepan, combine the cream, powdered erythritol, and sea salt over medium-low heat. Heat, stirring occasionally, for a few minutes until it reaches 180 degrees F (82 degrees C), or just before boiling. Small bubbles will form on the edges. Do not let it boil. Stir in the vanilla extract.
• While whisking the eggs constantly, pour the cream into the eggs very slowly in a thin stream.
• Divide the custard mixture evenly between 6 4-ounce ramekins. Sprinkle the tops lightly with nutmeg.
• Place the ramekins into a pan with tall sides, and fill the pan with enough water to reach halfway up the sides of the ramekins.
• Bake for 30 to 40 minutes, until the custard is barely starting to set, but still jiggly. A knife inserted in the center should come out clean.
• Cool the custard completely to room temperature, until set. Refrigerate afterward if serving later.

KETO CUSTARD - SUGAR FREE (1G CARBS)

Steps:

• Preheat your oven to 150C/300F. Grease an 8in deep pie dish and set aside.
• Place the eggs and sweetener (swerve) in a large bowl and whisk together for 5 minutes, until they have paled in color.
• Add the vanilla and 1/2 cup of the cream. Whisk well.
• Add the remaining cream and almond milk and whisk until the ingredients are well mixed.
• Pour into your prepared pie dish and sprinkle over the nutmeg.
• Place the pie dish into a large roasting dish and make a water bath but adding enough hot water to go halfway up the side of the pie dish.
• Place in the oven and cook for 1 hour 15 minutes, until it jiggles in the center.
• Leave to cool for 15 minutes before serving.
• Serve warm or cold, on its own or add a little Keto Whipped Cream.

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

BASIC SUGAR FREE CUSTARD

Steps:

• Preheat oven to 350 and spray a casserole dish with non - stick spray.
• Whisk all ingredients, except nutmeg, together for one minute.
• Pour into prepared dish.
• Place filled dish into a shallow baking dish and pour hot water into baking dish to come halfway up the side of filled dish.
• Place on oven shelf and sprinkle with nutmeg.
• Bake for 20 minutes then reduce heat to 325 and bake for 40 minutes or until custard is set and a sharp knife comes out clean when inserted.
• Remove dish from water.
• Serve hot, warm or cold.

SUGAR-FREE CUSTARD

Steps:

• 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.