EASY KETO EGG CUSTARD
Keto custard is one of the best desserts ever. It's so easy to make and it tastes like classic custard, your friends and family won't tell the difference and after they eat it, they will give it an A+. It is light and creamy with a sweet but not too sweet taste, and the nutmeg on top is a delicious compliment to the creamy custard.
Provided by Leigh Oskwarek
Categories Desserts
Time 45m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 298 calories, Sugar 2.6 g, Sodium 142.1 mg, Fat 30.2 g, SaturatedFat 18.8 g, TransFat 1 g, Carbohydrate 2.5 g, Fiber 0 g, Protein 4.3 g, Cholesterol 151.6 mg
EASY LOW CARB KETO CUSTARD RECIPE
A 5-ingredient vanilla keto custard recipe! Keto egg custard is super EASY. And, this low carb custard recipe is a perfect dessert for making ahead.
Provided by Maya Krampf
Categories Dessert
Time 40m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 303 kcal, Carbohydrate 2 g, Protein 4 g, Fat 30 g, Cholesterol 70 mg, Sodium 123 mg, Sugar 2 g, ServingSize 1 serving
KETO CREME BRULEE
This creme brulee is an elegant low-carb dessert made with only 4 ingredients and is also keto, gluten-free, and sugar-free diet friendly.
Provided by Fioa
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 44m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Whisk egg yolks and vanilla extract in a bowl.
- Pour heavy whipping cream and 1 tablespoon sweetener into a saucepan over medium heat. Whisk constantly until it starts to simmer. Remove from heat; add yolk mixture slowly, whisking constantly, until well combined. Divide evenly between 4 ramekins and place them in a glass baking dish; pour in enough boiling water to come 1 inch up the sides of the ramekins.
- Bake in the preheated oven on the middle rack until set, about 30 minutes.
- Sprinkle 1 tablespoon sweetener over each creme brulee. Use a culinary torch to heat sweetener until melted and golden.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 16.9 g, Cholesterol 367.9 mg, Fat 48.4 g, Protein 5.1 g, SaturatedFat 29 g, Sodium 53.3 mg, Sugar 0.4 g
VANILLA CUSTARD CUPS (LOW-FAT LOW-CARB)
These make a great breakfast or part of a packed lunch. Recipe is from "EnLITEned Kosher Cooking" by Nechama Cohen. Nutrition Facts Serving size: (custard cup) 1 (approx. oz) 3.5 (g) 100 Calories 90 Protein (g) 7.4 Carbs (g) 4 Fat (g) 3.2 Sat. Fat (g) 2.4 Cholesterol (mg) 180 Sodium (mg) 160 Calcium (mg) 105 Fiber (g) 0 Exchanges: Milk protein 1
Provided by blucoat
Categories Dessert
Time 5m
Yield 6 pudding cups
Number Of Ingredients 8
Steps:
- Combine all ingredients except cinnamon in a blender until almost smooth.
- Pour into 6 (6-ounce) custard cups. Sprinkle with cinnamon. Place in a baking pan. Pour hot water into the pan, so that it reaches 1 inch up the sides of the custard cups. Bake at 350F for 35 minutes. To remove, dip cups in hot water for a few seconds. Loosen with the tip of a knife and invert onto a plate.
Nutrition Facts : Calories 44.5, Fat 2, SaturatedFat 0.7, Cholesterol 72.5, Sodium 37.8, Carbohydrate 1.9, Sugar 1.9, Protein 4.2
BAKED EGG CUSTARD (LOW CARB)
Make and share this Baked Egg Custard (low carb) recipe from Food.com.
Provided by - Momma Loon
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Using custard or desert dish, beat eggs well.
- Add Splenda and flavoring.
- Stir cream or half& half into eggs and mix well.
- Sprinkle with nutmeg or cinnamon.
- Place in microwave and cook on 50% power for about 5-6 minutes.
- Custard will rise and fall as it cooks.
- Knife should come out clean when inserted in center of custard.
Nutrition Facts : Calories 565.6, Fat 53.5, SaturatedFat 30.5, Cholesterol 535, Sodium 187.6, Carbohydrate 4.6, Sugar 1, Protein 15
VANILLA CUSTARD CUPS
When I was living with my mother, she loved custard,, so I'd make this comforting dessert each week. Without leftovers, there's no chance of getting tired of this treat!-Billie Bohannan, Imperial, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat the egg, milk, brown sugar, vanilla and salt if desired until blended. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. , Place cups in a 9-in. square baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 75 calories, Fat 1g fat, Cholesterol 3mg cholesterol, Sodium 119mg sodium, Carbohydrate 6g carbohydrate, Fiber 0 fiber), Protein 8g protein.
VANILLA CUSTARD CUPS (BAKED)
A recipe from TOH, this makes two servings of creamy, silken-textured custard with a delicate flavor. It is very simple to prepare, and the brown sugar gives just a hint of caramel. This recipe is formulated for 2 servings; cooking time would need to be increased for larger amounts.
Provided by Graciebonica
Categories Dessert
Time 45m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, beat (can use a hand mixer) first five ingredients until blended.
- Pour into two ungreased 6-oz. custard cups.
- Sprinkle with nutmeg, if desired.
- Place cups in a 9-in. square baking pan.
- Fill pan with hot water to a depth of 1 inch.
- Bake, uncovered, at 350F for 30-35 minutes, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 197, Fat 6.8, SaturatedFat 3.6, Cholesterol 110.1, Sodium 101.2, Carbohydrate 26.4, Sugar 20.4, Protein 7.2
VANILLA CUSTARD
John Torode's simple vanilla custard is a must-have indulgent addition to any pudding
Provided by John Torode
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 5
Steps:
- Heat the milk in the saucepan until it comes just up to the boil, then take off the heat immediately. In a bowl, beat together the egg yolks, vanilla sugar and flours. Pour the milk slowly over the egg mix, beating well.
- Return the mixture to the pan and place over a low heat, stirring for 8-10 mins until the mixture begins to thicken. Remove and serve with the dumplings.
Nutrition Facts : Calories 228 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 24 grams sugar, Protein 8 grams protein, Sodium 0.17 milligram of sodium
LOW-FAT VANILLA CUSTARD SAUCE
Categories Condiment/Spread Sauce Dairy Egg Vanilla Summer Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk sugar and cornstarch in medium bowl until no lumps remain. Add egg; whisk until well blended. Gradually whisk hot milk mixture into egg mixture. Return to same saucepan; whisk over medium heat until sauce thickens and boils, about 5 minutes. Pour into another medium bowl. Chill until cold, stirring occasionally, about 4 hours. (Can be made 2 days ahead. Cover and keep chilled. Before serving, remove vanilla bean and whisk to loosen.)
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VANILLA CUSTARD CUPS | EVERYDAYDIABETICRECIPES.COM
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Category Misc. DessertsEstimated Reading Time 50 secs
- Preheat oven to 325 degrees F. Heat milk just to boiling in a medium saucepan. Let cool 5 minutes.
- Pour mixture into 10 6-oz. custard cups, or a 1-1/2 qt. casserole dish. Place custard cups or casserole dish in roasting pan. Pour 1 inch of hot water into roasting pan.
- Bake, uncovered, for 55-60 minutes or until sharp knife inserted in center of custard comes out clean. Remove custard cups or casserole from roasting pan; cool completely on wire rack.
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