Custard (the real stuff but sugar-free!)
You can buy NAS (no added sugar) custard powders, which some may tolerate in small amounts when well-paired. However, for those who want proper custard that is much more tolerable, you could try this recipe for a low-carb homemade REAL custard! This recipe is based on Delia Smith’s recipe for custard but tweaked to remove the carbs.
Double cream should be used if you want thicker custard, which is better for making a trifle. However, if you want more of a pouring custard, use single cream instead.
- 600 ml cream double or single
- 6 large egg yolks
- 1 whole vanilla pod split lengthways (or 1 tsp vanilla extract)
- 3 tbsp xylitol or erythritol sweetener to taste
- Prepare the vanilla pod by splitting in half lengthways and scraping a knife along the inside to remove the seeds
- Add the cream, vanilla seeds and split vanilla pod to a saucepan
- Whisk the egg yolks and sweetener together in a bowl and set aside
- On a low heat, bring the cream to a gentle simmer. The cream should only be just simmering and not boiling or this will cause the eggs to scramble in the next step
- Carefully add the warm cream to the eggs very slowly in small amounts, whisking with a balloon whisk constantly. Continue mixing until all the cream is added and the mixture goes golden yellow and smooth
- Return the mixture to the saucepan and continue whisking on a very low heat until thickened. The custard should be thick enough to coat the back of a spoon. Remove the vanilla pod and add sweetener to taste