Low Carb Baked Custard With Berries Recipes

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.

BAKED CUSTARD WITH BERRIES

Steps:

• Heat oven to 350.
• Blend eggs, sugar, salt and vanilla.
• Gradually stir in scalded milk.
• Pour into twelve 6 oz custard cups.
• Sprinkle with nutmeg.
• Place cups in 2 baking pans, 13 X 9 X 2.
• Pour very hot water into pans to within 1/2 inch of tops of cups.
• Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean.
• Remove cups from water and chill.
• Unmold and top with fresh sweetened berries.
• May top with a dollop of whipped cream dusted with nutmeg or a sprig of mint, if desired.

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 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.

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 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.