Low-Carb Baked Custard with Berries

Low-Carb Baked Custard with Berries

by Alex Deschamps 2 years ago
4 (1)
50 minutes
187.1 kcal
5.5 g carbs
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Description

This is yummy for a quick low-carb breakfast if you make it ahead and leave it in the fridge.

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
Directions
  1. 1. Spray 8 ramekins with cooking spray. Fill a roasting pan halfway with water.
  2. 2. Combine eggs, yolks, and sweetener and whisk until thick and pale.
  3. 3. 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.
  4. 4. 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.
  5. 5. Bake in the preheated oven until set, about 45 minutes.
Nutrition Facts
serving: 8 custards
calories: 187.1 kcal
carbohydrates: 5.5 g
protein: 5.7 g
saturated fat: 9 g
cholesterol: 167.8 mg
sodium: 64.1 mg
fiber: 0.2 g
sugar: 4 g