Low Carb Custard From Scratch
Easy to make deliciously creamy Low Carb Custard from Scratch is perfect for to use in cakes and desserts, or simply to enjoy on it's own.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 600 mls heavy cream or pure cream
- 6 egg yolks
- 2 tablespoons Stevia and Erythritol blend or alternative sweetener
- 2 teaspoons organic vanilla extract
- A pinch of salt
Heat the cream to just below boiling- do not allow to boil.
Whisk egg yolks in a large mixing bowl.
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.
Return the saucepan to the lowest possible heat and continually whisk you 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.
Brandy Custard- blend in 50-100 ml of brandy once you have made the custard.
To reduce calories- omit 150 ml/5 oz of cream and use almond milk or water in it's place to reduce amount of cream used. This at your own risk! You will end up with a less creamy custard!
Do not boil the cream mix and continually whisk your custard to prevent separating and lumps forming.
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 your custard separates, simply blitz with a stick blender till smooth.
Serving: 1g | Calories: 146kcal | Carbohydrates: 1.4g | Protein: 1.9g | Fat: 14.8g