Baked Custard is a smooth and creamy pudding which makes for the perfect lower carb treat
Baked custard

Baked Custard is a smooth and creamy pudding which makes for the perfect lower carb treat.

It is a really simple recipe which only uses a few basic store cupboard/fridge ingredients; milk, cream, eggs, vanilla, nutmeg and usually sugar but to make this recipe lower carb I replace the sugar with a natural sweetener.

To get this simple recipe right, it’s very important to follow the Baked Custard recipe instructions to the letter or you may end up with split runny watery custard!

Baked custard

Baked Custard

Baked Custard is a smooth and creamy pudding which makes for the perfect lower carb treat
4.60 from 5 votes
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Course: Desserts, Snacks
Cuisine: British
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: custard, pudding, slow cooked, slow cooker
Free or Subscription Recipe: Free Recipe
Free from: coconut, gluten, nuts
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 269kcal
Author: Jo Paterson

Ingredients

  • 200 ml whole milk
  • 200 ml double cream
  • 2 medium eggs
  • 2 medium egg yolks
  • 1 tsp vanilla extract
  • 3 tbsp xylitol or erythritol sweetener
  • 1 tsp nutmeg ground or whole nutmeg grated for dusting

Instructions

  • Preheat the oven to 170°c and put a kettle on to boil – you will need hot water to create a bain-marie (water bath) to bake the custard later
  • Pour the milk and cream into a saucepan and gently heat on a medium heat until the edges start to bubble. IMPORTANT! Remove from the heat before the milk boils and set the pan aside to cool slightly
  • Whisk the eggs, egg yolks, vanilla and sweetener together then pour into the warm milk/cream and stir through
  • Pour the custard into 4 heatproof ramekins or a large ovenproof dish and dust the top with ground nutmeg or freshly grated nutmeg
  • Place the ramekins into a deep-sided ovenproof tray or into a slow cooker. Create a bain-marie by filling the tray/slow cooker with the recently boiled hot water to a depth almost even to the top of the custard and carefully place the tray into the preheated oven, or place the lid on the slow cooker
  • Bake in the oven for 30-35 minutes (timing will vary depending on the type of ramekins used), or 2 hours on low in the slow cooker.
    The custard should be firm to touch on top, a knife can be inserted and removed clean and the custard should have a slight jiggle
  • Serve warm or leave to cool and refrigerate. Serve on their own or with a few fresh berries or a drizzle of melted dark chocolate

Notes

SWEETENERS
You do not have to use any sweeteners in this recipe if you do not wish to, however this means that it will be quite a savoury tasting custard (which for a many is not going to be sweet enough and feel like a dessert).
In this recipe, I use xylitol sweetener. Xylitol is a naturally derived fruit and plant extract that passes straight through your body undigested. Therefore, xylitol has zero net carbohydrates and does not affect blood glucose levels. Please note that xylitol is highly toxic to dogs, so you must not let them ingest any. Xylitol, if eaten in larger amounts, may cause gastric upset if you suffer conditions such as IBS.
If you cannot get xylitol, you can substitute this with erythritol instead. The brand that is available to purchase in most larger supermarkets is Pure Via.
NOTE: For the best outcomes with this recipe, it is best to use the recommended ingredients in the quantities stated.

Nutrition

Calories: 269kcal | Carbohydrates: 5g | Protein: 7g | Fat: 25g | of which saturates: 14g | Fibre: 1g | of which sugars: 3g