Low Carb Custard From Scratch

This deliciously rich and creamy recipe for a Low Carb Custard From Scratch is so simple to make. Made simply from cream, eggs, vanilla extract and sweetener, once you make this there is no making or buying processed custard ever again.

This recipe has been a saviour for me many times and as it is so quick to make, that you can throw it together at the last minute. It also means you don’t have to buy the artificial custard that’s loaded with sugar, coloring and flavorings from the supermarket.

Tempering the eggs slowly by whisking in the hot cream

Tips For a Successful Custard

To make this custard you are going to have to focus on making it for about 15-20 minutes. Don’t leave the pot on the stove alone, or you will be at risk of having your custard separate. A couple of tips that are really important for this recipe are don’t allow the cream to boil at the start. Bring it just to the boil but don’t let it bubble up or it will separate.

The second tip is to make sure you wipe out your sauce pan when you pour the custard back into it after you have mixed the hot cream into the eggs, otherwise you will be at risk of having spots where the egg will cook more. This means you will then be at risk of having your custard separate or be lumpy. The third tip is to keep whisking your custard until it thickens over an extremely low temperature so that your custard doesn’t boil or stick in places in the saucepan.

Don’t let these tips turn you off though, as you can always blitz a separated custard with a stick blender to bring it back together it need be. I have never had a failure with this recipe though so have faith.

Delicious with Brandy added and served with a Christmas Pudding

How To Serve

This recipe is perfect to serve with puddings and desserts. It thickens up beautifully as it cools, so is ideal to use in desserts such as trifle. To reheat, heat up very slowly on the stove top or in the microwave. If you need to thin it out you can add a little more cream and whisk it in. To make a brandy custard perfect to use for Christmas puddings, simply stir in your desired amount of brandy once you have made the custard.

Try serving this custard with the delicious recipe for a Low Carb Christmas Pudding.  It is also perfect to use in this recipe for a delicious Low Carb Trifle.

Low Carb Custard From Scratch

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 20 minutes minutes

Course: Cakes, Muffins and Sweets, Dessert, Sauces, Jams and Condiments

Cuisine: Diabetic, French, Gluten Free, Keto, Low Carb

Keywords: custard, egg-custard, vanilla custard

Servings: 16 serves

Ingredients

• 600 mls heavy cream or pure cream
• 6 egg yolks
• 2 tablespoons stevia blend monk fruit or alternative sweetener
• 2 teaspoons organic vanilla extract
• A pinch of salt

Metric - US Customary

Instructions

• Heat the cream to just below boiling- do not allow to boil.
• Whisk egg yolks in a large mixing bowl.
• Very, very slowly mix all of the hot cream into the eggs in the mixing bowl (not in the saucepan) to temper the eggs.
• Wipe out your sauce pan so it is clean. Pour the custard back into the saucepan. Mix in the sweetener, salt and vanilla extract.
• Return the saucepan to the lowest possible heat and continually whisk your custard until it thickens enough to coat the back of a spoon. Note that your custard will continue to thicken as it cools.
• Strain custard if you need to and serve.

Variations

• Brandy Custard- blend in 50-100 ml of brandy once you have made the custard.

Recipe Notes

Do not boil the cream mix to prevent splitting.

Continually whisk your custard to prevent separating and lumps forming. Try to whisk in the corners as this is where the custard will thicken.

Ensure your pan is perfectly clean when you pour the custard mix back into it to prevent sticking and lumps forming.

If you have lumps in your custard you can strain it.

Using too high temperature when whisking your custard in step 5 will result in a separated custard.

Halve the recipe to make a smaller amount.

If you want your custard to thicken to use in trifles and other recipes, allow it to cool in the fridge. It thickens beautifully as it cools.

If your custard separates, simply blitz with a stick blender till smooth.

Nutritional Information

Serving: 1g | Calories: 146kcal | Carbohydrates: 1.4g | Protein: 1.9g | Fat: 14.8g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.

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