Low Carb Classic Egg Custard
Indulge in the creamy elegance of a **Low Carb Classic Egg Custard**, a timeless dessert reimagined for modern low-carb lifestyles. With its velvety texture and rich flavor, this custard is made with a blend of heavy cream, whole milk, and a sugar-free sweetener like erythritol or monk fruit for guilt-free sweetness. Infused with fragrant vanilla and finished with a hint of nutmeg, it’s baked to perfection in individual ramekins using a gentle water bath technique to achieve its signature silky consistency. Perfect for special occasions or a luxurious everyday treat, this low-carb dessert pairs indulgence with simplicity, requiring just 20 minutes of prep time and a handful of pantry staples. Make this delightful custard ahead of time for a chilled dessert that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.5 cup Granulated erythritol or monk fruit sweetener
- 1 teaspoon Vanilla extract
- 4 Large eggs
- 2 Large egg yolks
- 0.25 teaspoon Ground nutmeg (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C).
In a medium saucepan, combine heavy cream, whole milk, and granulated erythritol or monk fruit sweetener. Cook over medium heat, stirring occasionally, until the mixture is hot and the sweetener has dissolved. Do not let it boil.
Remove the saucepan from the heat and stir in the vanilla extract.
In a large mixing bowl, whisk together the eggs and egg yolks until well combined.
Slowly pour the hot cream mixture into the eggs, whisking constantly to prevent the eggs from curdling.
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a pouring spout to remove any cooked egg bits.
Place six 6-ounce ramekins in a baking dish. Divide the custard mixture evenly among the ramekins.
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins to create a water bath.
Carefully transfer the baking dish to the preheated oven. Bake for 40–45 minutes, or until the custards are just set and a little wobbly in the center.
Once baked, remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
Before serving, you can sprinkle the tops with a small pinch of ground nutmeg if desired.
Enjoy your creamy and indulgent low-carb egg custard!
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 109.8 g | 549% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1621 mg | 540% | |
| Sodium | 548 mg | 24% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 12.5 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 458 mg | 35% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 691 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
