|THIS RECIPE IS FOR TWO CUSTARDS. YOU CAN TRIPLE IT AND MAKE SIX SERVINGS. IT KEEPS IN THE FRIDGE FOR SEVERAL DAYS.
Low-Carb Baked Custard
- 1 whole egg
- 1 egg yolk
- 1/2 cup double cream or whipping cream
- 1/2 cup water
- 1 1/2 tbsp. Splenda or similar granular sugar substitute
- 1 1/2 tsp vanilla extract
- 1/8 tsp salt
- Ground nutmeg (optional)
Lightly beat the egg and yolk. Add cream, water, Splenda, vanilla and salt and mix well. Pour into two un-greased 6-ounce custard cups. Sprinkle with nutmeg. Set in a pan containing 1/2 to 1 inch of hot water. Bake at 350 degrees for 35 minutes or until set.
Yield: 2 servings; approximately 5 grams carbohydrate per serving.
Published by kaitiscotland
I am a Scottish doctor who is working to improve the outcomes for people who have diabetes using a low carb diet, and advanced insulin techniques when necessary. Professionally I provide expert witness reports in the clinical forensic and family medicine areas and I also provide complementary therapies. I enjoy cooking, cinema, reading, travel and cats.
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3 thoughts on “Low Carb Baked Custard”
I LOVE custard. Need to try this one out.!
Thanks John! Let us know how you get on.
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