Low Carb Recipe
The only difference between this custard and others is that this one uses sugar substitute in place of sugar to keep the carbs down. If you love custard, this recipe won't let you down. - nor will the bonus English Lime Custard that follows!
1 cup heavy cream
1 cup water
1 teaspoon vanilla or almond extract
1/4 cup sugar substitute
Mix ingredients together in a blender. Blend on high for 1 minute.
Pour into custard cups or a pie plate.
Set into a big pan of water filled 3/4 full. Set all in oven and bake 40 minutes. Cool and keep refrigerated.
- Add a packet of diet swiss miss cocoa mix and substitute coffee for some of the water for mocha custard.
- Add 2 packets Nestle Choc-o-bake for chocolate custard. Slice it thin and keep it in a plastic container for portable breakfast.
Total carb count without variations about 16.
English Lime Custard
This custard is like a creme brulee with a thin, soft, meringue like top. You can use lemon juice if you prefer or substitute water for the juice and add 2 teaspoons of pure vanilla extract or a few drops of extract of your choice, which will lower the carb count by 10 grams.
1/4 cup unsalted butter, softened
1/4 cup granular Sugar Twin
1/4 cup granular Splenda
Grated zest of 3 limes
4 large eggs, separated
2 tablespoons finely ground almond meal
2 tablespoons gluten flour
1/2 cup lime juice
1-1/2 cups whipping cream
Preheat the oven to 375 degrees. Cream the butter, sweeteners, and lime zest together. Beat in the egg yolks, almond meal and gluten flour. Stir in the lime juice and whipping cream. It's okay if the mixture looks curdled.
Beat the eggs to stiff peaks and fold into the lime mixture. Place a 1 quart baking dish, 8 ramekins or custard cups into a larger pan. Fill with the custard and pour hot water into the larger pan to come halfway up the sides of the dish(es). Bake for 45 minutes until the top is puffed and golden brown but still jiggly in the middle. Bake 30 to 35 minutes for the smaller dishes. Serve warm, room temperature or chilled.