Karen’s Low Carb Baked Custard
Posted by Solitary Dancer on March 10, 2006
Low Carb Baked Custard
(NOTE THAT THIS RECIPE IS FOR TWO CUSTARDS. I TRIPLE IT AND MAKE SIX SERVINGS; IT KEEPS IN THE FRIDGE FOR SEVERAL DAYS).
1 whole egg
1 egg yolk
½ cup heavy cream (whipping cream)
½ cup water
1 ½ tbsp. Splenda
1 ½ tsp vanilla extract
1/8 tsp salt
Ground nutmeg
Lightly beat the egg and yolk. Add cream, water, Splenda, vanilla and salt and mix well. Pour into two ungreased 6 ounce custard cups.
Sprinkle with nutmeg. Set in a pan containing ½ to 1 inch of hot water. Bake at 350 degrees for 35 minutes or until set.
Yield: 2 servings; approximately 5 grams carbohydrate per serving.
