Low Carb Baked Custard With Berries Recipes

EASY LOW CARB KETO CUSTARD RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).
• In a medium bowl, beat the eggs at medium-low speed for about 30 seconds, until frothy.
• In a small saucepan, combine the cream, powdered erythritol, and sea salt over medium-low heat. Heat, stirring occasionally, for a few minutes until it reaches 180 degrees F (82 degrees C), or just before boiling. Small bubbles will form on the edges. Do not let it boil. Stir in the vanilla extract.
• While whisking the eggs constantly, pour the cream into the eggs very slowly in a thin stream.
• Divide the custard mixture evenly between 6 4-ounce ramekins. Sprinkle the tops lightly with nutmeg.
• Place the ramekins into a pan with tall sides, and fill the pan with enough water to reach halfway up the sides of the ramekins.
• Bake for 30 to 40 minutes, until the custard is barely starting to set, but still jiggly. A knife inserted in the center should come out clean.
• Cool the custard completely to room temperature, until set. Refrigerate afterward if serving later.

BLUEBERRY CUSTARD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
• In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
• Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.

LOW CARB GRATIN OF FRESH BERRIES

Steps:

• Preheat broiler to high and position rack to highest level.
• Wash, pat dry, and place all berries in a saute pan that fits them tightly in 1 layer and can also be used for serving. Sprinkle berries with 1 tablespoon sugar substitute, and then cover them with a thick, even layer of sour cream, letting the berries peek out around the edges of the pan. Sprinkle the remaining 1/4 cup sugar substitute evenly over the top, and then sprinkle the brown sugar substitute over top.
• Place the pan as close under the broiler as you can while keeping the oven door open and the handle of the pan sticking out. The berries only need to be warmed and the sugar substitute glazed. Broil for 2 to 3 minutes, or until just caramelized, watching carefully the whole time. Serve warm as you would a cobbler, and garnish with fresh mint.

LOW-CARB BAKED CUSTARD WITH BERRIES

Steps:

• Spray 8 ramekins with cooking spray. Fill a roasting pan halfway with water.
• Combine eggs, yolks, and sweetener and whisk until thick and pale.
• Bring milk and cream to a boil in a saucepan. Remove from heat and slowly drizzle mixture into the egg mixture; whisk briskly to combine without cooking the eggs. Stir in vanilla extract. Strain custard mixture through a sieve if desired.
• Place 2 or 3 blueberries in the bottom of each ramekin. Pour custard mixture to within 1/2 inch from the top. Sprinkle with nutmeg. Place ramekins in the prepared roasting pan.
• Bake in the preheated oven until set, about 45 minutes.

BAKED EGG CUSTARD (LOW CARB)

Steps:

• Using custard or desert dish, beat eggs well.
• Add Splenda and flavoring.
• Stir cream or half& half into eggs and mix well.
• Sprinkle with nutmeg or cinnamon.
• Place in microwave and cook on 50% power for about 5-6 minutes.
• Custard will rise and fall as it cooks.
• Knife should come out clean when inserted in center of custard.

BAKED VANILLA CUSTARD WITH BERRIES

Steps:

• Position a rack in the center of your oven and preheat the oven to 350 degrees F. Have a 2-quart oval baking dish and a roasting pan large enough to hold the baking dish ready.
• Prepare the berries: Combine the strawberries, cherries, sugar and salt in a small saucepan. Cook over medium heat without stirring, until the fruit has softened a bit and released lots of juices, about 5 minutes. Transfer the fruit and a scant 1/4 cup (59 milliliters) of the juices to the baking dish. Discard any remaining juice.
• Make the custard: Combine the sugar and egg yolks in a large mixing bowl and beat vigorously with a whisk until very light and creamy looking. Add the mascarpone and beat just until combined; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk the cream and vanilla on medium speed to soft peaks, about 3 minutes. Gently fold the cream and vanilla into the mascarpone mixture until no streaks remain.
• Carefully dollop the custard on top of the berries. Place the baking dish in the roasting pan and place the roasting pan in the oven. Pour hot but not boiling water into the roasting pan so it comes two-thirds of the way up the sides of the baking dish.
• Bake for 1 to 1 1/2 hours, until the surface is lightly golden, the edges are set and the center is slightly jiggly. If it starts getting too dark too quickly, cover with foil.
• Remove the pudding from the roasting pan and let it cool to room temperature on a wire rack. Cover the custard and chill for 6 hours or overnight. Serve chilled, topped with a dusting of confectioners' sugar and sliced strawberries.

LOW-CARB CUSTARD

Steps:

• Set oven to 350 degrees F.
• Beat the eggs and add heavy cream, water, flavor extract, and artificial sweetner together.
• Blend well.
• Pour mixture into 6 to 8 ramekin dishes (depending on size).
• Sprinkle with the cinnamon or nutmeg on top.
• Place ramekin dishes inside a larger baking dish of cool water.
• Be sure the level of the water is 1/2 way up the dishes.
• Bake for 30 minutes or until center is firm.
• Let sit for 5 minutes before serving or refrigerating.