Ingredients for Custard Low Carb
- Heavy Cream
- Sugar Free Vanilla Syrup
- Vanilla Extract
- Splenda Sugar Substitute
- 6 large eggs
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How to Make Custard Low Carb
- Preheat oven to 350°F (175°C).
- In a medium saucepan, combine heavy cream, vanilla syrup, vanilla extract, and sweetener. Heat over medium-low heat, stirring occasionally, until just simmering. Do not boil.
- In a separate bowl, whisk together the egg yolks and remaining whole eggs until pale and slightly thickened.
- Temper the eggs by slowly whisking in about 1/4 of the hot cream mixture into the eggs. This prevents the eggs from scrambling.
- Gently whisk the tempered egg mixture back into the saucepan with the remaining cream mixture.
- Strain the custard through a fine-mesh sieve into a bowl or pitcher to remove any lumps or bits of cooked egg.
- Divide the custard evenly among ramekins or oven-safe custard cups.
- Place the custard cups in a roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the cups (this creates a bain-marie for even cooking).
- Bake for 40-45 minutes, or until the custards are just set but still slightly jiggly in the center. A knife inserted near the edge should come out clean.
- Carefully remove the custard cups from the water bath using tongs.
- Let the custards cool completely on a wire rack before covering and chilling in the refrigerator for at least 2 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
1g
Fat
48g
Carbs
0g
