LOW-CARB CUSTARD
I got this off another recipe website. I 'tweacked' it to fit my taste. I also would like to try this recipe with an egg substitute to help reduce the fat. I used 6 oz ramekin dishes and had plenty to fill 8+ dishes. I made it for dessert and I enjoyed it as breakfast the next several mornings.
Provided by Jennifer Fisher
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 299.1, Fat 28.3, SaturatedFat 15.7, Cholesterol 314, Sodium 115.2, Carbohydrate 2.5, Fiber 0.2, Sugar 0.3, Protein 9.2
LOW CARB BREAKFAST CUSTARD
Make and share this Low Carb Breakfast Custard recipe from Food.com.
Provided by angieemhen
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
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.
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
LOW CARB CUSTARD SAUCE
From Laura Dolson, Your Guide to Low Carb Diets on about.com This sugar-free custard sauce is the traditional way to use up the egg yolks left while making snow pudding and make a sauce for it at the same time. It's not difficult, but follow the directions carefully, or you may have scrambled egg! There was no amount listed for the finished product. Prep time includes cooking time.
Provided by Nana Lee
Categories Sauces
Time 20m
Yield 1 batch
Number Of Ingredients 6
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).
Nutrition Facts : Calories 442.4, Fat 37.4, SaturatedFat 20.1, Cholesterol 590, Sodium 422.8, Carbohydrate 12.1, Sugar 0.5, Protein 14.6
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