Ingredients
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10
-
1
-
1
-
1
-
5 - 10
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1
-
-
-
-
-
-
-
-
-
Directions
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 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 , Love this recipe but added more Sucralose We like it sweeter than what was called for Also, I added Almond Extract with the vanilla extract and cinnamon with the nutmeg I baked it 10 more minutes than the 30 minutes that was listed It made 10 servings so I had to use 2 cake pans with water for the ramekins Delicious!!, I made it with half-and-half as I didn’t have heavy cream on hand, and used the new Nectresse as the sweetener used 3 packets because I wasn’t sure how much to add, but next time I make this I will use 5 or 6 Oh – also changed the quantity to 4 instead of 8 on the dropdown – didn’t want to make a ton of it!
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Steps
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1
Done
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Set Oven to 350 Degrees F. |
|
2
Done
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Beat the Eggs and Add Heavy Cream, Water, Flavor Extract, and Artificial Sweetner Together. |
|
3
Done
|
Blend Well. |
|
4
Done
|
Pour Mixture Into 6 to 8 Ramekin Dishes (depending on Size). |
|
5
Done
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Sprinkle With the Cinnamon or Nutmeg on Top. |
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6
Done
|
Place Ramekin Dishes Inside a Larger Baking Dish of Cool Water. |
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7
Done
|
Be Sure the Level of the Water Is 1/2 Way Up the Dishes. |
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8
Done
|
Bake For 30 Minutes or Until Center Is Firm. |
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9
Done
|
Let Sit For 5 Minutes Before Serving or Refrigerating. |
