Low carb custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups cream4 egg yolks1/2 teaspoon vanillaDash of salt2 tablespoons Erythritol
Heat cream over medium heat, just until bubbles start to form.
Remove from heat and let cool slightly.
In a bowl, whisk together egg yolks, vanilla, salt and Splenda.
Gradually whisk in cream.
Strain mixture.
Divide into ramikins custard cups.
Bake in a water bath for 25-30 minutes at 350 degrees.
Custards should be set, but still jiggly.
Refrigerate for four more hours or overnight.
Serving Size: 1 ramekin
Number of Servings: 8
Recipe submitted by SparkPeople user PURESTILLWATER.
Remove from heat and let cool slightly.
In a bowl, whisk together egg yolks, vanilla, salt and Splenda.
Gradually whisk in cream.
Strain mixture.
Divide into ramikins custard cups.
Bake in a water bath for 25-30 minutes at 350 degrees.
Custards should be set, but still jiggly.
Refrigerate for four more hours or overnight.
Serving Size: 1 ramekin
Number of Servings: 8
Recipe submitted by SparkPeople user PURESTILLWATER.
Nutritional Info Amount Per Serving
- Calories: 240.1
- Total Fat: 25.1 g
- Cholesterol: 81.5 mg
- Sodium: 42.0 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.0 g
- Protein: 1.2 g
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