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!
- 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 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