Vanilla Custard Cups Low Fat Low Carb Food

EASY KETO CUSTARD RECIPE

Steps:

• Preheat the oven to 180C/350F. Grease four 2 or 3 inch ovenproof ramekins and place them in a large baking dish.
• In a large mixing bowl, whisk together all your ingredients, until smooth and combined. Transfer the mixture amongst the four ramekins.
• Boil a kettle or bring 2-4 cups of water to the boil. Pour enough boiling water into the baking dish until the ramekins are submerged in an inch of water.
• Place the baking dish in the oven and bake the custard for around 30 minutes, until firm on top.
• Remove from the oven and either enjoy warm or all to cool completely. Once cooled, you can refrigerate it until chilled.

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.

KETO CUSTARD - EASY SWEET TREAT!

Steps:

• Preheat the oven to 350F and spray 4, 8 ounce ramekins with cooking spray. Set aside.
• Boil 3 cups of water in a small saucepan.
• Add all of the ingredients to a large mixing bowl and beat with an electric mixer until smooth. Alternatively, you can use a hand whisk.
• Ladle the custard mixture evenly into each ramekin.
• Set a 9x13 casserole dish on the oven rack with the rack pulled out. Pour the boiling water into the casserole dish. Place the ramekins carefully in the water bath.
• Bake for 30 minutes. Let cool in the waterbath until cool enough to handle. Serve warm or chilled.

VANILLA CUSTARD CUPS (LOW-FAT LOW-CARB)

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.

VANILLA CUSTARD CUPS (BAKED)

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.

LOW CALORIE VANILLA AND CINNAMON CUSTARD

Steps:

• Heat milk and water in a saucepan.
• Combine cornstarch, cinnamon and salt. Using a little water, mix it into a paste, then add to the saucepan.
• Cook until it thickens slightly.
• Cool, then add in the vanilla and artificial sweetener to taste.
• Serve chilled.
• You can experiment with different flavours such as mint or pandan (screw pine)leaves. In this case, heat the leaves together with the milk and water, and remove them before chilling.

BAKED CUSTARD CUPS

Steps:

• Combine first 5 ingredients, stir until blended.
• Slowly add scalded milk, stirring constantly.
• Pour into 4 (6 oz) custard cups.
• Set cups in 9x9 inch baking pan.
• Pour 1 inch hot water into pan.
• Bake at 350* for 35 minutes, or until knife comes out clean.
• Remove from pan, cool.
• Chill.