Low Carb Custard Sauce 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.

LOW CARB CUSTARD SAUCE

Steps:

• NOTES:.
• * Instead of the cream and milk you can use all milk(1 cup).
• ** Artificial sweetener equal to sweetness of 2 tsp sugar.
• Heat the milk or milk and cream until scalding - if it's steaming, it's probably there. You should see very tiny bubbles only at the very outside edges of the liquid.
• Remove from heat.
• Add the vanilla, sweetener, and salt to the milk.
• Beat the egg yolks.
• Add a little of the milk to the eggs and mix well (this is called "tempering" the eggs so they don't cook).
• Repeat, adding a little more milk so you gradually bring the eggs up to temperature. Then add all the rest of the milk mix.
• Put a small amount of water in the bottom of a double boiler or a pot on which you can put a bowl. Heat. The water should not touch the bottom of the bowl.
• Add milk/egg mixture and stir or whisk over hot/boiling water until mixture begins to thicken, then remove from heat and stir until it coats a metal spoon.
• Refrigerate.
• Nutritional Analysis: Each of 8 servings (2-3 Tablespoons) has 1.5 grams of carb and 60 calories (less if you don't use the cream).

LOW-FAT VANILLA CUSTARD SAUCE

Steps:

• Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk sugar and cornstarch in medium bowl until no lumps remain. Add egg; whisk until well blended. Gradually whisk hot milk mixture into egg mixture. Return to same saucepan; whisk over medium heat until sauce thickens and boils, about 5 minutes. Pour into another medium bowl. Chill until cold, stirring occasionally, about 4 hours. (Can be made 2 days ahead. Cover and keep chilled. Before serving, remove vanilla bean and whisk to loosen.)

CAROLINA STYLE LOW CARB BARBECUE SAUCE

Steps:

• In a saucepan over medium heat, stir together the mustard, sweetener, cider vinegar, chili powder, black pepper, white pepper, and cayenne pepper. Simmer for 30 minutes.
• Stir in the soy sauce, butter, and liquid smoke; simmer for 10 more minutes. Cool completely, and refrigerate overnight to blend flavors before using.

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.