Low Carb Custard Sauce Food

EASY KETO EGG CUSTARD

Steps:

• Preheat the oven to 350 degrees.
• While the oven is heating up, beat the eggs with an electric mixer in a large bowl until they are frothy.
• On medium/low, heat the heavy cream, powdered Swerve, and salt in a pan on the stove. Keep stirring it until it starts to form tiny bubbles around the edges of the pan. DO NOT let it boil or else you will end up with cooked eggs instead of custard. You can check the internal temperature of the cream mixture with a thermometer. It should be 180 degrees.
• The next step is to mix it into the egg mixture slowly and constantly whisking it. This way the mixture will remain smooth and not lumpy.
• Now remove it from the heat and stir in the vanilla.
• Get a large 13 x 9-inch pan and lay out 6 small custard dishes evenly in the pan.
• With a ladle spoon out the custard mixture evenly into the dishes.
• Pour water into the large baking dish so that it's enough to come halfway up the outside of the custard dishes. This water bath is to make sure that the custard doesn't crack or overbake, but instead cooks evenly by reducing sudden temperature changes.
• Top with a dusting of nutmeg sprinkled on the top of the custard.
• Bake the keto egg custard at 350 degrees for 30-35 minutes.
• Insert a knife into the center of the custard. If it comes out clean take it out immediately. If it is not clean then continue baking it but check it every minute or two. It should be jiggly, and it's very important not to overcook the keto custard, otherwise, it will lose its creamy consistency and become hard.
• When it's done, take the dishes out of the oven and place on a cooling rack to let the keto custard cool. Then put the dishes into the refrigerator. Cover them with a piece of plastic wrap.

EASY LOW CARB KETO CUSTARD RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).
• In a medium bowl, beat the eggs at medium-low speed for about 30 seconds, until frothy.
• In a small saucepan, combine the cream, powdered erythritol, and sea salt over medium-low heat. Heat, stirring occasionally, for a few minutes until it reaches 180 degrees F (82 degrees C), or just before boiling. Small bubbles will form on the edges. Do not let it boil. Stir in the vanilla extract.
• While whisking the eggs constantly, pour the cream into the eggs very slowly in a thin stream.
• Divide the custard mixture evenly between 6 4-ounce ramekins. Sprinkle the tops lightly with nutmeg.
• Place the ramekins into a pan with tall sides, and fill the pan with enough water to reach halfway up the sides of the ramekins.
• Bake for 30 to 40 minutes, until the custard is barely starting to set, but still jiggly. A knife inserted in the center should come out clean.
• Cool the custard completely to room temperature, until set. Refrigerate afterward if serving later.

LOW CARB CUSTARD SAUCE

Steps:

• NOTES:.
• * Instead of the cream and milk you can use all milk(1 cup).
• ** Artificial sweetener equal to sweetness of 2 tsp sugar.
• Heat the milk or milk and cream until scalding - if it's steaming, it's probably there. You should see very tiny bubbles only at the very outside edges of the liquid.
• Remove from heat.
• Add the vanilla, sweetener, and salt to the milk.
• Beat the egg yolks.
• Add a little of the milk to the eggs and mix well (this is called "tempering" the eggs so they don't cook).
• Repeat, adding a little more milk so you gradually bring the eggs up to temperature. Then add all the rest of the milk mix.
• Put a small amount of water in the bottom of a double boiler or a pot on which you can put a bowl. Heat. The water should not touch the bottom of the bowl.
• Add milk/egg mixture and stir or whisk over hot/boiling water until mixture begins to thicken, then remove from heat and stir until it coats a metal spoon.
• Refrigerate.
• Nutritional Analysis: Each of 8 servings (2-3 Tablespoons) has 1.5 grams of carb and 60 calories (less if you don't use the cream).

LOW-CARB CUSTARD

Steps:

• Set oven to 350 degrees F.
• Beat the eggs and add heavy cream, water, flavor extract, and artificial sweetner together.
• Blend well.
• Pour mixture into 6 to 8 ramekin dishes (depending on size).
• Sprinkle with the cinnamon or nutmeg on top.
• Place ramekin dishes inside a larger baking dish of cool water.
• Be sure the level of the water is 1/2 way up the dishes.
• Bake for 30 minutes or until center is firm.
• Let sit for 5 minutes before serving or refrigerating.

LOW CARB BREAKFAST CUSTARD

Steps:

• Preheat oven to 350°F.
• Begin a teakettle to boiling for the water to put in the pan to bake the custards.
• Spray 6 custard cups with nonstick spray and place them in a roaster or (what I use) a glass pan.
• Combine cream, calorie countdown, and syrup in a heavy bottom sauce pan, and bring to a bare simmer( when it starts steaming, and the edges have little bubbles around them, it is time to turn off the heat.).
• In a 4 cup measuring cup beat the eggs and egg yolks together until the color lightens.
• Add 1/4 cream mixture to the eggs, whisking as you pour.
• Add the egg/cream mixture back to the sauce pan and mix well.
• Put a strainer over your 4 cup measure, and pour the egg/cream mixture back in to the measuring cup.
• Pour the custard into the custard cups.
• Pull your oven self out and place the pan on it, then add the boiling water to the pan. Enough to almost reach the level of the custard in the cups.
• Bake for 35 minutes.
• Remove from pan of water with tongs, and place on a kitchen towel.
• Let cool a bit, and eat, it is good warm, or refrigerate.
• If you feel the "Splenda" aftertaste is too strong, refrigerate 24 hours. It usually gets a lot milder.
• The options for this custard are endless, and dependent on your own taste. I love plain vanilla with Jok n Al's fruit spread on it, butterscotch (takes away my cravings for pudding) Coconut, you name it. Enjoy.