Baked Custard

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
5 from 1 vote
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Course: Desserts, Snacks
Cuisine: British
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: custard, pudding
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


  • 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


  • 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. Create a bain-marie by filling the tray 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
  • Bake in the oven for 30-35 minutes (timing will vary depending on the type of ramekins used). 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


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).
The brand of xylitol natural sweetener that I use and is most widely available in larger supermarkets is Total Sweet. To find a local stockist, please check this link. It is important to note that xylitol, although a natural sweetener, is highly toxic to dogs, so no sharing your GD treats with your furry friends!
Total Sweet xylitol natural sweetener packaging
Erythritol sweeteners are what I recommend using in this recipe if you struggle with IBS or gastric issues. Whilst xylitol is fine for most if eaten in small amounts, those who have any gastric conditions such as IBS may find that xylitol can trigger their symptoms.  The brand of erythritol I use is NKD Living powdered erythritol. 
Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used in this recipe but they may raise blood glucose levels and can leave a nasty bitter aftertaste.
For the best outcomes with this recipe it is best to use the ingredients recommended and in the quantities stated.
recommended sweeteners


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