Low-Carb Baked Custard with Berries recipe
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Ingredients
- cooking spray 3 eggs 2 egg yolks ¼ cup granular sucralose sweetener (such as Splenda®) 2 cups whole milk 1 cup heavy cream 1 teaspoon vanilla extract ¼ teaspoon freshly grated nutmeg ½ cup blueberries, or to taste
Nutrition Info
- 187.1 caloriescarbohydrate: 5.5 gcholesterol: 167.8 mgfat: 16.1 gfiber: 0.2 gprotein: 5.7 gsaturatedFat: 9 gservingSize: -sodium: 64.1 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Baked Custard with Berries
Directions
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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.