Mikes Egg Custard Sugarless Recipes

HOMEMADE SUGAR FREE CUSTARD

Steps:

• Warm milk, sweetener and vanilla bean paste in a pot on stove until gently heated, but do not boil. Then remove from heat and sett aside.
• In a separate bowl, whisk egg yolks and cornflour until combined
• Whilst still whisking the egg mixture, pour the warmed milk into the bowl and continue to whisk until all combined
• Return custard mixture to saucepan, on LOW heat, until custard gradually thickens (stirring occasionally) This could take around 15 minutes or so.
• Once thickened to your liking, take it off the heat.

SUGAR FREE KETO EGG CUSTARD

Steps:

• Preheat oven to 350 degrees F. Place 5 ramekins in a 9 by 13 baking dish.
• Add all ingredients into a blender and blend until smooth. Pour evenly into ramekins.
• Place 9 by 13 baking dish into the oven. Pour hot water into the baking dish until it reaches half way up the sides of the ramekins.
• Bake for 30 minutes or until the tops are golden brown, but custard is still a bit jiggly. (If you have a gas oven, you may need 40 minutes). Remove from oven and allow to cool and set for about 10 minutes.
• Enjoy warm or refrigerate and top with sugar free whipped cream.

MIKE'S EGG CUSTARD (SUGARLESS)

Steps:

• Preheat oven to 300 degrees F. Lightly coat 6 ramekins or a one-quart baking dish with non-stick spray. Put a kettle of water on to boil (you'll need about 6 cups for the Bain Marie.
• In a 2-cup glass measure, microwave the half&half until hot, but not boiling, 3 to 4 minutes on high, checking after each minute. Whisk in cinnamon, if using mixing well.
• In a large mixing bowl, beat eggs and yolks well, until slightly thickened. Add salt and vanilla and mix well.
• Stir the 1/2 cup Spenda into the hot cream, mixing until disolved. (If using Thik'n'Thin, combine it with the Splenda before adding it to the cream).
• Very SLOWLY, while whisking continuously, dribble the hot cream into the eggs, As the eggs are tempered, add the cream a bit more quickly until it's completely incorporated. Taste and adjust sweetener, if needed.
• Pour into prepared dish(es), though a strainer, if necessary. Place custard dish(es) in a deep 9'x9" pan. Pour in the boiling water up to the level of the custard, being careful not to get water in the custard. Dust top with freshly grated nutmeg, if desired.
• Bake at 300 degrees F for 30 minutes for the ramakins, 35 minutes for the quart dish, until the custard is set - a bit "jiggly" in the center but a khife inserted about half-way from the rim comes out clean.
• Serve with caramel sauce of fresh berries.

EGG CUSTARD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
• Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

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.

EGG CUSTARD

Steps:

• Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.
• Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.

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!

EASY EGG CUSTARD

Steps:

• 1. Preheat oven to 300°F.
• 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
• 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
• 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
• 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
• 6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
• 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
• 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
• 9. Let the custard cool in the water bath for about 2 hours before serving.